Mexican-Style Casserole

Directions

1. 1

   Step 1

   

   Prepare a baking dish with a lid or use foil to cover the casserole. Open the cans of beans and corn and drain the liquid. Rinse the vegetables. Peel the onion. Rinse the rice several times until the water runs clear.

2. 2

   Step 2

   

   Dice the onion, bell pepper, and zucchini. Finely chop the garlic. Slice the olives into rings.

3. 3

   Step 3

   

   Place the raw rinsed rice, beans, corn, and the chopped onion, pepper, zucchini, garlic, and olives into the baking dish.

4. 4

   Step 4

   

   Pour in the coconut milk, water, and passata. Add the cumin, smoked paprika, salt, and pepper.

   TipIf you don't have coconut milk, use 200 ml of vegetable broth and 40 ml of plant-based cream or oat milk for a creamy consistency.

5. 5

   Step 5

   

   Stir everything with a spatula so the rice is evenly distributed and covered with liquid. Cover the dish with a lid or a sheet of foil and place in a preheated oven at 200 °C for 40–45 minutes.

6. 6

   Step 6

   

   Carefully remove the lid to avoid hot steam and check the rice—it should be soft and the liquid almost fully absorbed. If the rice is still hard and the liquid has evaporated, add 50–100 ml of hot water, cover again, and bake for another 5–10 minutes. Keep the heat at 200 °C.

7. 7

   Step 7

   

   Serve the casserole sprinkled with chopped parsley.