“Creamy Vegan Green Chili Rice Casserole”
1 tablespoon olive oil
1 medium yellow onion, diced
1/8 teaspoon sea salt
2 large cloves garlic, minced
1/2 cup long grain brown rice
1-4 ounce can diced mild green chilies, drained (about 1/3 cup if you prefer to roast and dice your own chilies)
1/3 cup pitted, sliced black olives
1 cup diced tomatoes (or 1-10 ounce can diced tomatoes, plain or spicy, such as a lime and cilantro variety)
1/2 cup (4 ounces) Tofutti Better Than Cream Cheese
2 tablespoons nutritional yeast
1/2 teaspoon ground cumin
1 vegetable bouillon cube
1 cup water
Preheat oven to 350 degrees. Oil a 7 to 8-inch souffle dish or the equivalent and set aside.
Heat olive oil in a large cast iron skillet over medium-high. Add onion and salt and saute, stirring frequently, for 3 minutes. Add garlic and saute, stirring, for another minute. Add rice and cook, stirring very frequently, for 3 minutes or until rice begins to turn golden brown. Lower heat if cooking too quickly.
Add green chilies, olives, and tomatoes, stir to combine and heat through. Add Tofutti Better Than Cream Cheese, nutritional yeast, cumin, and crumbled bouillon cube. Stir until cream cheese is melted and completely incorporated; then stir in water until completely incorporated.
Transfer mixture to prepared baking dish and bake, covered, for 30 minutes. Remove cover and cook an additional 30 minutes, stirring well halfway through. Serve immediately as a side dish.
Maybe used as a filling for stuffed bell peppers as well.
Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio.
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