Green Chile Rice Bake

This Green Chile Rice Bake is the perfect one-pot dinner. Veggies, rice and beans are tossed together in a casserole dish and baked!

Course Main Course

Cuisine American, Mexican

Keyword casserole, dinner, fall recipes, healthy dinner, mexican, rice, rice & beans, weeknight dinner, winter recipes

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 470

3/4 cup orzo dry
1 cup white basmati rice dry
1 zucchini shredded
2 bell peppers cubed
1 small yellow onion diced
1 jalapeño diced
2 cups broth I used vegan chicken broth
2 tablespoons taco seasoning
2 15-ounce cans white beans drained and rinsed
12 ounces salsa verde homemade or store bought
1 4-ounce can green chiles
4 tablespoons vegan butter
vegan yogurt, green onion, cilantro, tortilla chips, lime wedges optional for serving

Preheat the oven to 400 degrees.
Add all of the ingredients (through the green chiles) to a 9x13 baking dish. Mix until everything is combined. Add 4 slabs of butter to the top, cover and place in the oven. Bake for 30 minutes. Stir everything, cover and place the baking dish back in the oven for 10-30 minutes - see recipe notes.
Remove from the oven and add salt if needed. Serve hot with any of the optional toppings.

Due to reviews, I have updated the instructions to cover the baking dish before baking and extended the baking time. While my rice cooked fine uncovered in 40 minutes, the overwhelming response is that covered works better for most.
Another take away from reviews is that oven temperature and type of rice used makes a HUGE difference in the cook time. Note, that this may take longer depending on your oven. And be sure to use basmati rice.

Calories: 470kcal | Carbohydrates: 81g | Protein: 18g | Fat: 9g