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No Bake Mexican Rice Casserole
This family friendly recipe is full of healthy, budget friendly ingredients.
Prep Time: 00:10
Cook Time: 00:25
3 c cooked brown rice (leftovers work great here)
1/2 red bell pepper, chopped
1 1/2 c purple cabbage, chopped
1 small yellow onion, chopped
4 green onions, green and white parts chopped
4 .5 oz can of diced green chilies
2 .25 oz can black olives, sliced
14 .5 oz can mexican style diced tomatoes
15 .5 oz can black beans, drained and rinsed
16 oz can of fat free or vegetarian re-fried beans
1 juice of lime
2 t vegan cheese shreds
1/4 tsp red pepper flakes (or more if you want extra spiciness)
1/4 tsp chili powder
1/2 tsp garlic powder
1Preheat skillet to med low heat. Add yellow onion, cabbage and bell pepper and cook for 5 minutes stirring frequently.
2Add diced tomatoes, rice, lime juice, garlic, red pepper flakes, chili powder and black beans to the veggie mixture. Stir often to combine and prevent sticking and cook for an additional 5 minutes or until all the liquid has been absorbed by the rice.
3Smooth out the rice mixture in your pan and adjust your heat setting to low.
4Use the entire can of re-fried beans to layer over your rice, smoothing to keep your layers nice and flat. (If your beans seem hard or stiff, microwave them for 30 seconds in a covered microwave safe bowl before spreading on the rice.)
5Spread green chilies, then black olives over the re-fried bean layer. Sprinkle with vegan cheese and cover. Heat for about 15 minutes or until the beans have warmed and the cheese has melted.
6Turn off heat and sprinkle with green onions and any additional garnishments you'd like.
7Serve and enjoy!
Additional topping suggestions: avocado, salsa, vegan sour cream, jalapenos, tortilla chips, hot sauce.
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