This absolutely mouthwatering White Chili Rice Casserole is entirely vegan, gluten free, and made in one pot. Super satisfying, creamy, and finger-licking good.
I find one pot meals are seriously the best and I definitely have a big fondness for them.
One of my favorites is the One Pot Red Lentil Dal but feel free to browse around on this site for more delicious one pot wonders to enjoy.
This new White Chili Rice Casserole will surely impress. It’s hearty, addictive, delicious, made in one pot, super easy peasy meal preparation, mouthwatering creamy, full of amazing flavors, just the right amount heat in and out, and protein rich.
How to make rice casserole
The principle is always the same when making a rice casserole. You can make it in one pot as we do with this White Chili Rice Casserole or just put everything in a baking dish and bake until done.
I find the beauty of a rice casserole is its simplicity. You can do nearly everything with that. It’s a one pot wonder you can use all your favorites.
This White Chili Rice Casserole has all the amazing flavors and creaminess from your favorite white chili plus the pure comfort of a rice casserole in one.
What is white chili you ask? It’s traditionally made with chicken, butter, cream and cheese. Of course not diary free or plant based.
How to make White Chili Rice Casserole
Shall we? Let’s do it together. Start with heating a bit oil or broth for oil free cooking in a casserole. Fry the garlic, optional onions, and bell pepper for around 4 minutes.
Add the vegetable broth, rice, and all the other ingredients like the vegan cream cheese, white chili seasoning, and jalapenos. Cook for around 5 minutes on medium heat.
Add white white beans and optional corn, then cook for 8 minutes longer. Finally season with salt and pepper and serve on plates. Top with a bit of parsley or cilantro.
This makes an mouthwatering lunch or dinner, is also great for potlucks, get togethers, movie and date nights.
I served this recently on a movie night with friends and no one could believe it’s made without real cream. It will hit the spot for everyone no matter what diet direction they follow.
You can be sure if you serve this to your meat loving family, friends or sweetheart – everyone’s face will glow. I haven’t met anyone who does not love this dish.
Note: You will need the whole amount of vegetable broth. That is in total 4 cups, because we cook all in one pot with the rice.
It won’t work with a lesser amount of vegetable broth. I emphasize this because 2 cups from the Vegetarian White Chili will not work this time.
Also one word to the white chili seasoning: I adore spicy food so this is just the right and perfect amount of spice and heat for me.
But everyone is different so I would suggest if you don’t adore heat and spicy food, please try the following:
Instead of 7 oz canned jalapenos use just 3 oz for the the white chili seasoning.
Also start with 1 tsp chili, 2 tsp cumin and adjust from there.
Enjoy and try this White Chili Rice Casserole.
- 1 batch Vegetarian White Chili
- 1 cup uncooked rice
- 2 cups vegetable broth
- 1/4 cup chopped parsley or cilantro
- Start with heating a bit oil or broth for oil free cooking in a casserole. Fry the garlic, optional onions, and bell pepper for around 4 minutes.
- Add the vegetable broth, rice, and all the other ingredients of the Vegetarian While Chili like the vegan cream cheese, white chili seasoning, and jalapenos. Cook for around 5 minutes on medium heat.
- Add white white beans and optional corn, then cook for 8 minutes longer. Finally season with salt and pepper and serve on plates. Top with a bit of parsley or cilantro.
Nutrition Information:Yield: 6 Serving Size: 2.5 cups
Amount Per Serving: Calories: 431Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1021mgCarbohydrates: 65gFiber: 9gSugar: 2gProtein: 15g