Arizona Vegan Green Chili Rice Bake

Name: Arizona Vegan Green Chili Rice Bake
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: American, Mexican, Latin American
Ingredients: The Rice Base: 2 cups dry Jasmine Rice, 1.5 cups Veggie Broth (Trader Joe’s), 1.5 cups Water.; The "Flavor Bomb" Paste: 3 tbsp Tomato Paste, 1 tbsp Red Miso, 1/2 tbsp Sambal Oelek (Available at Trader Joe's).; 1 full cup Homemade Vegan Pepperoni (from aplantifulpath.com).; 1 cup frozen Bell Peppers/Onions.; The Green Base: 15 oz Green Enchilada Sauce (Las Palmas), 1 can (4oz) Diced Green Chiles, 1 cup Fire-Roasted Green Salsa (Del Real from Fry's).; The Kick: 1/4 cup minced Jalapeños (or pulse jarred slices in the blender).; The Cheese:; Main Cheese: 1.5 cups Creamy Vegan Nacho Cheese. (Recommendation: Use the "Best Vegan Nacho Cheese" recipe from Nora Cooks).; Topping: 1 cup Vegan Mozzarella (Nora Cooks style).; For Serving: My Nana’s Tortilla Chips

10 steps

Prep:1hCook:40min

A high-protein vegan masterpiece inspired by the bold flavors of Tacos Veganos (a vegan restaurant in AZ). Features homemade pepperoni and a "flavor bomb" rice base. Rich, savory, and extra meaty. Servings: 6-8 (per 9x13 pan) | Prep time: 25 mins | Cook time: 45 mins Ingredients.

Updated at: Wed, 08 Apr 2026 02:57:47 GMT

Nutrition balance score

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Ingredients

8 servings

2 cupsJasmine Rice

dry

1 ½ cupsVeggie Broth

1 ½ cupsWater

3 TbspTomato Paste

1 TbspRed Miso

½ TbspSambal Oelek

1 cupVegan Pepperoni

Homemade

1 cupfrozen Bell Peppers

15 ozGreen Enchilada Sauce

Las Palmas

¼ cupJalapeños

minced, or pulse jarred slices in the blender

Cheese

1 ½ cupsVegan Nacho Cheese

Creamy, Recommendation Use the "Best Vegan Nacho Cheese" recipe from Nora Cooks

1 cupVegan Mozzarella

style

Tortilla Chips

For Serving

Instructions

Step 1

Topping: 1 cup Vegan Mozzarella (Nora Cooks style).

Step 2

For Serving: My Nana’s Tortilla Chips (The purple/yellow bag from Sam's Club).

Step 3

Instructions

Step 4

1.) Infuse the Rice: In a Dutch oven,(or pot with a lid) boil broth, water, tomato paste, miso, and sambal. Add Jasmine rice, stir once, cover, and simmer on Low for 10-12 mins. (Rice should be slightly firm).

Step 5

2.) Sauté the Proteins: In a large skillet, brown the Field Roast, your pepperoni, and the frozen peppers until crispy.

Step 6

3.) The Big Mix: In a large bowl, combine the infused rice, sautéed protein/veg mix, enchilada sauce, green chiles, salsa, and minced jalapeños. Stir in half of the Nora Cooks nacho cheese.

Step 7

4.) Assemble: Pour into a greased 9x13 glass dish. Spread the remaining nacho cheese and the mozzarella over the top.

Step 8

5.) Bake: Cover tightly with foil. Bake at 375°F for 25 mins.

Step 9

6.) The Reveal: Remove foil and bake 10-15 more mins until the cheese is bubbling and golden.

Step 10

7.) Rest & Scoop: Let sit for 10 mins to set. Dig in using Nana’s Chips as your "edible spoons"!