Thursday, February 27, 2014

My Favorite Quick & Easy Recipe: Mexican Rice and Bean Casserole (Vegan and Gluten-Free)

Top photo via Eat, Live, Run on Yummly (what it's supposed to look like)

I've had this blog for almost four years now and this is the first recipe I've ever posted! To be honest with you, I'm not a very good cook (just ask my poor fiance who has had the "pleasure" of taste-testing my edible disasters) but I'm getting better! I'd say I've gone from a terrible cook to an okay one in a very short period of time. Ever since I changed my vegetarian diet to a vegan and gluten-free one due to health reasons, I've had no choice but to learn how to make healthier meals, or starve ; ). Right now I prefer fast, easy, and uncomplicated meals due to my busy schedule (and lack of skills) so I was excited to come across this vegan and gluten-free Mexican rice and bean casserole online because Mexican food is my absolute favorite and I swear I could eat chips, salsa and guacamole every single day and not get sick of it. This recipe is tasty, delicious, healthy, quick, easy and cheap to make! It's one of my faves. Here's what you'll need:

 For the casserole:
- 1 cup brown rice, dry
- 3 cups vegetable broth
- 1 8-oz. can tomato sauce (I used a bit much this time, make sure it's a smaller can than the one in my photo!)
- 1 4-oz can diced green chilies 
- 1 14.5 oz can kidney beans, drained and rinsed
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/4 tsp garlic powder

Directions: Preheat over to 350 degrees. In a 9" x 13" dish, combine the rice, broth, beans, tomato sauce, green chilies, cumin, chili powder, salt and garlic powder. Stir well then cover tightly with tin foil. Place in oven and bake for 90 minutes.

For the guacamole:
- 3 ripe avacados
- 1 roma tomato
-  2 tbsp onion
- 1 clove garlic
- 1/2 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 squeezed lime

Directions: Mash together in a bowl.

Serve the guacamole on top of the casserole and enjoy! 
(And remember not to use too much tomato sauce, like I did.)

(You can also add some gluten-free tortilla chips. I dip them in the casserole and guac and it's heavenly.)

5 comments:

Amanda @ Once Upon a Recipe said...

This looks delicious! I love how quick and easy it can be pulled together. I would totally be dipping tortilla chips into it!

204 Park said...

This looks really tasty!!! Great first recipe post ;)

Melanie said...

YUMMY! You just made my mouth water

xo Mel
turquoise blonde

Sorren Isler said...

This looks delicious! I've been busier than normal and I have a feeling this one will be getting made in my house pretttttty soon

204 Park said...

Ooh Marie, this looks delish and super easy too! Thanks for posting because this will definitely come in handy! XO