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+ servings

Veggie Chicken Rice Bake

This dish will leave your family wanting more. It is full of flavor and texture. The best of all it is quick and easy to make. Enjoy!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 2 Tbs coconut oil
  • 2/3 Bag Beyond Chicken, chopped in pieces Brand: Beyond Meat, I found it in freezer section at Walmart. It's Gluten Free too!
  • 2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/2 tsp dried basil
  • salt To desired taste.
  • 1 15-oz can organic black beans rinsed and drained
  • Roma tomatoes fresh and diced
  • 1/2-1 cup water or coconut milk (not canned) I used water, but milk will give a fuller, fattier taste.
  • 2 cups brown rice I made mine ahead. See Youtube video.
  • 1/2 cup Daiya cheddar cheese
  • 2 strips Vegan Bacon See recipe link below.

Instructions
 

  • In large cast iron pan or skillet (if not putting in oven), add coconut oil and Beyond Chicken pieces. Cook over medium/high heat until chicken is golden or lightly browned. About 3 minutes.
  • Add Black beans, seasonings and tomatoes and cook for about 2 minutes. Let seasonings marry together.
  • Add in 2 cups of brown rice and 1/2 -1 cup of water or coconut milk. The milk is to soften and fluff the rice. If you add too much milk, it can cook or bake out. You will just need to add more time to your cooking process.
  • Cook mixture for 7-10 minutes.
  • Sprinkle with cheese and place in oven for 5 minutes on 400 degrees, or let sit on stove until melted. * I prefer the oven as it tends to melt vegan cheese better and adds a little crispy to the edges.
  • Top with meatless bacon for added crunchy flavor and texture.

Notes

Meatless Bacon Strips - Click Here
Brown Rice Video - Click Here
Tried this recipe?Let us know how it was!