Spanish Rice Casserole

A bowl of rice and meat with parsley.

One of my mom’s go-to weeknight recipes, this dish always brings back sweet childhood memories. Easy to prepare with budget-friendly ingredients that you most likely have on hand. And it’s delicious! You will put this recipe on repeat!

  • Author: Lori



2 tablespoons of good quality olive oil, divided

1 medium red onion, chopped (organic if possible)

2 cloves of garlic, pressed

1/2 teaspoon dried tarragon, crushed*

16-ounce package Beyond Beef plant-based ground*

3 cups cooked jasmine rice*

1 16-ounce can petite diced tomatoes

1 cup shredded vegan cheddar cheese*


Heat one tablespoon of olive oil in a large skillet over medium heat. Add chopped onions and sauté for 4-5 minutes, until onions soften and just begin to lightly brown. Press garlic cloves into onions and sauté for another minute. Stir in tarragon and sauté one more minute to release the flavor. Remove contents of skillet to a small bowl.

Add one more tablespoon of olive oil to the skillet and heat on medium. Add the Beyond Beef plant-based ground and cook until evenly browned, about 5 minutes. Break up the mixture as it cooks and watch the heat. It can easily overcook.

Add in the onion mixture and stir. Then add the tomatoes (do not drain) and cooked rice. Stir until mixed well.

Fill the prepared casserole dish with the rice and crumble mixture, smoothing the top. Sprinkle grated cheese over the top.

Bake at 350 degrees F for 30-34 minutes. When the casserole is bubbly and the cheese is melted it’s ready!

Remove from oven and let sit for 5-10 minutes. Then serve and enjoy!


I prefer Beyond Meat’s plant-based ground for this recipe but you can substitute other brands including frozen crumbles that just need to be heated in a skillet for a few minutes.

My mom’s recipe did not include tarragon but I simply love it’s flavor. Feel free to omit. You might want to substitute basil or oregano…it is up to you and your palate. Creativity and personalization make cooking so enjoyable!

If you do not have jasmine rice, basmati rice works well. You can use brown basmati rice if you prefer brown rice to white. I love this dish with white rice. And it is faster to cook! I always add either a tablespoon of vegan butter or a splash of olive oil to my rice mixture before cooking. And I use fine sea salt.

No need to add salt if you have salted your rice before cooking. There is salt in the canned tomatoes and the Beyond ground as well. As always, taste and then season to your taste!