Mexican Baked Rice Skillet By @crumbs.and.caramel ❤️ So

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Mexican Baked Rice Skillet by @crumbs.and.caramel ❤️ So tasty and satisfying! Check out the recipe and try it for your next meal!⠀

👉 ​Ingredients⠀
​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⠀

👉 Steps⠀
​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.⠀
🥑🥑🍅 Get our 100+ don me fou vegan meal plan & vegan cooking guide 👉 @veganrecipeschool (link in bio)⠀

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