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 🙂