Daniel Fast Mexican Rice Casserole

This Daniel Fast Mexican Rice Casserole is a deeply satisfying and incredibly versatile weeknight meal designed to align with your dietary intentions. This recipe is a treasure trove of plant-based goodness, perfect for those observing the Daniel Fast or simply seeking a nourishing, delicious, and conveniently prepared dish.

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Prep Time 20

Cook Time 45

Resting Time 5

Total Time 1 5

Servings: 6 servings

Course: Casserole, Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

Olive oil

1 tablespoon olive oil

Yellow onion

1 medium yellow onion finely chopped

Garlic

2 cloves garlic minced

Bell peppers

1 red bell pepper seeded and diced
1 green bell pepper seeded and diced

Beans

1 (15-ounce) can black beans rinsed and drained
1 (15-ounce) can pinto beans rinsed and drained

Tomatoes

1 (28-ounce) can diced tomatoes undrained
1 (10-ounce) can Rotel tomatoes and green chilies undrained (mild or original)

Vegetable broth

1 cup vegetable broth

Brown rice

2 cups cooked brown rice day-ahead is best for this dish

Spices

1 teaspoon chili powder
¾ teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper optional, for heat

Salt and pepper

salt and freshly ground black pepper to taste

Optional toppings

fresh cilantro
sliced avocado
pickled jalapeños
lime wedges

Equipment

Large Oven-Safe Skillet or Dutch Oven
9x13 inch baking dish (if skillet is not oven-safe)
Foil

Method

Preheat your oven to 375°F (190°C). Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
1 tablespoon olive oil, 1 medium yellow onion
Stir in the minced garlic and diced red and green bell peppers to the skillet. Continue to cook, stirring frequently, until the peppers are slightly tender-crisp, about another 5-7 minutes.
2 cloves garlic, 1 red bell pepper, 1 green bell pepper
Add the rinsed and drained black beans and pinto beans to the skillet. Pour in the undrained can of diced tomatoes and the undrained can of Rotel tomatoes and green chilies. Stir everything to combine.
1 (15-ounce) can black beans, 1 (15-ounce) can pinto beans, 1 (28-ounce) can diced tomatoes, 1 (10-ounce) can Rotel tomatoes and green chilies
Pour in the vegetable broth. Stir in the cooked brown rice, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper to taste.
1 cup vegetable broth, 2 cups cooked brown rice, 1 teaspoon chili powder, ¾ teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, salt and freshly ground black pepper
Bring the mixture to a gentle simmer, stirring well to ensure all the ingredients are distributed evenly. Let it simmer for about 5 minutes, allowing the flavors to begin melding together.
If your skillet is oven-safe, you can bake it directly in the skillet. Otherwise, transfer the mixture to a greased 9x13 inch baking dish. Cover the skillet or baking dish tightly with foil.
Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and bubbling around the edges.
Carefully remove the casserole from the oven. Let it rest, uncovered, for about 5-10 minutes before serving. This allows the flavors to settle and the casserole to thicken slightly.
Serve hot, garnished with your favorite Daniel Fast-compliant toppings like fresh cilantro, sliced avocado, a squeeze of lime, or pickled jalapeños.
fresh cilantro, sliced avocado, lime wedges, pickled jalapeños

Notes

Storing: Store in an airtight container in the refrigerator for up to 3-4 days. Reheating: Microwave for 1-2 minutes per serving or oven at 350°F (175°C) for 15-20 minutes. Freezing: Freeze portions for up to 2-3 months, thaw overnight in the refrigerator before reheating.