I’ve been kind of obsessed with veganizing Mexican-inspired dishes lately and this Cheesy Mexican Rice Casserole hit the spot. I added a few non-traditional ingredients such as portobellos, organic creamed corn and vegan parmesan topping. It may not be authentic, but it sure is delicious. While you can serve this on it’s own, I actually serve them in soft tortillas. Have you seen these Old El Paso Stand ‘N Stuff Soft Flour Tortillas yet? I’m not sponsored by them, they are just my favorite!
I began with pre-cooked rice. In this case, for added flavor, I used this Saffron Yellow Rice from Mahatma. While that was cooking, I chopped two portobello mushrooms and sauteed them in a small amount of oil. Again, to build another layer of flavor, I seasoned them with onion powder, garlic powder, chili powder, salt and pepper.
Once the rice is fully cooked, I added organic creamed corn, vegan parmesan, enchilada sauce and mild green chilis. I add this mixture to an oven-safe pan and top with the sauteed mushrooms. I also sprinkled fresh corn and a bit of vegan mexican shredded cheese on top. Garnish with fresh tomatos, parsley and green onions. I serve mine with vegan sour cream. Doesn’t this look amazing?
You could add black beans instead of mushrooms … or add both. The idea is to add what YOU like and make this dish your own. It was so good, I went back for seconds 🙂
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FOR THE RICE MIXTURE:
- 5 oz package of Mahatma brand Saffron Rice or you could use the same amount of another rice - prepare according to package directions
- ½ C Organic Creamed Corn
- ½ C Mild Enchilada Sauce
- 1-2 tbsp Mild Green Chiles
- ¼ C Parmesan Topping
FOR THE MUSHROOMS:
- 2 Portobellos stems removed and chopped
- 1 tsp Oil of your choosing
- ⅛ tsp Garlic Powder
- ¼ tsp Onion Powder
- ¼ tsp Chili Powder
- ¼ tsp Salt
- ⅛ tsp Pepper
- Vegan Mexican Shredded Cheese
- Fresh or Frozen Corn
- 1 Roma Tomato diced
- 1 Green Onion sliced
- Sour Cream
- Parsley for garnish
Prepare rice to package instructions.
While the rice is cooking, add the mushrooms to a hot saute pan with 1 tsp of oil. Add the seasonings and continue to saute until browned and tender. Set aside.
Preheat the oven to 375 degrees.
To the cooked rice, add the enchilada sauce, creamed corn, green chiles and vegan parmesan.
Spray an oven-safe pan (such as cast iron) with cooking spray. Add the rice mixture and spread evenly.
Top with the mushroom mixture.
Add the fresh (or frozen) corn and a light sprinkling of vegan mexican shredded cheese.
Bake until thick and bubbling.
Top with fresh tomatos and green onions.
Serve with vegan sour cream and garnish with parsley.