Mexican Baked Rice Skillet by @crumbs.and.caramel
@VeganChefRon on youtube
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2 tbsp olive oil
390 g vegan ground “beef” or 350 g firm tofu, drained and crumbled
2-3 tbsp taco seasoning
1 1/2-2 cups water or soup stock, boiling
1 1/2 cups cooked black beans, rinsed (398 mL can)
1 1/2 cups sweet corn kernels
1 cup long grain white rice, rinsed until water is clear
1 cup tomato salsa
handful of torn up cilantro, optional
1-1 1/2 cups shredded vegan cheese, optional
avocado slices or guacamole for serving, optional
Preheat the oven to 375°F.
In a large cast-iron enamel coated skillet over medium, heat the oil. (If you don’t have an oven safe skillet, do this in a frying pan and then combine everything later in a heavy ceramic or glass 9″ x 13” casserole dish.) Brown the vegan ground “beef” or tofu for 2-3 minutes, stirring frequently.
Sprinkle the taco seasoning over the ground or tofu, stir well to coat. Deglaze with 2 cups boiling water or soup stock, scraping the bottom to lift any stuck bits. (This is when you add everything to the casserole dish if you don’t have an oven-safe heavy skillet).
Stir in the black beans, corn, rice and salsa. Turn off the heat. Cover with a tight fitting lid or aluminum foil. Bake for 35-40 minutes, or until the rice is cooked.
Optional: stir in the cilantro and/or vegan cheese. If adding the vegan cheese to the top instead, cover for 5 minutes so it melts. Serve with avocado slices, guacamole, more salsa or other toppings as desired.