Guys, this super easy vegan queso swim “chicken” and rice bake is addicting. It is literally swimming in vegan queso that is so delicious and pretty fool-proof. Everything is dumped into a baking dish, even uncooked rice, and baked together. While the “chicken” and rice bake, you make the vegan queso dip, and then, when the casserole is ready, you pour the cheesy dip over the top. I highly recommend serving with tortilla chips instead of a fork!
What You Need For This Queso Swim Casserole:
- Salsa: Your favorite kind will work!
- Vegan Sour Cream: I used Forager brand.
- Vegetable Broth: Store bought or homemade.
- Taco Seasoning: A homemade blend, or a package.
- Vegan Chicken: I used the JUST brand. I love it!
- Black Beans: I use canned beans.
- White Rice: Uncooked, you add it to the baking dish.
- Vegan Cheese: I like Violife.
- Vegan Butter: For the queso dip.
- All-Purpose Flour: To make a roux.
- Oat Milk: Or other non-dairy milk.
- Garlic: To flavor the queso, as well as more salsa.
Salsa, vegan sour cream, vegetable broth, and taco seasoning are the base of this tasty casserole. It creates enough liquid to cook the rice and makes it super flavorful. Then this vegan queso swim “chicken” and rice is topped with the best vegan cheese dip. Flavored with garlic and more salsa, this queso is thickened with a roux and is so yummy you may want to make it just for dipping chips.
Why Should You Make This Incredible Plant-Based Casserole?
- It is so ridiculously delicious!
- The whole thing is really simple.
- The casserole will feed a crowd and make everyone super happy.
- You can prep it ahead of time and bake when ready.
- Leftovers are equally amazing.
More dump and bake recipes: Vegan Dump and Bake Tuscan Orzo, Vegan Dump and Bake “Chicken” Caccitore Pasta.
Vegan Queso Swim “Chicken” and Rice
Ingredients
- 1 Cup Salsa
- 1 Cup Vegan sour cream, I used Forager
- 1 1/4 Cup Vegetable broth
- 3 Tablespoons Taco seasoning(about 1 oz)
- 8 oz Vegan chicken, I used JUST brand, cooked according to package directions
- 1 Can(15oz) Black beans, drained
- 1 Cup White rice, uncooked
- 1 Cup Vegan cheese, cheddar style
Vegan Queso
- 2 Tablespoons Vegan butter, I used Country crock plant butter
- 6 Cloves Garlic, finely chopped
- 2 Tablespoons All purpose flour
- 2 Cups Non-dairy milk, unsweetened I used oat milk
- 1/4 Cup Salsa
- 1 Cup Vegan cheddar style shreds, I used Violife cheddar-style
Instructions
- Preheat the oven to 375℉.
- In a 13×9 inch baking dish, add the salsa, vegan sour cream, vegetable broth, and taco seasoning. Whisk to fully combine.
- Add the cooked vegan chicken, black beans, uncooked rice, and vegan cheese to the baking dish, and stir to combine everything. Make sure the rice is submerged in the liquid.
- Cover with foil and bake for 48-50 minutes or until the rice is cooked and the casserole is thick.
- When the "chicken" and rice is almost finished baking, make the vegan queso.
- Heat the vegan butter in a medium-sized saucepan on medium heat. Once the butter has melted, add the garlic, and saute for 1-2 minutes.
- Add the flour to the butter and garlic, whisk to combine and form a paste(roux). Let simmer for another minute.
- Pour in the non-dairy milk, and whisk to combine, making sure there are no lumps of flour.
- Add the salsa and whisk again. Now bring to a simmer, reduce heat to medium low, and let simmer until the mixture is nice and thick.
- Pour in the vegan cheese, and whisk until completely melted. Add a pinch of salt and pepper.
- Taste and adjust seasonings.
- Once the "chicken" and rice is done, stir it and then smooth back out in the dish. Then pour the hot queso over the top and smooth it out.
- Serve immediately with tortilla chips.
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