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Spicy Jackfruit Rice Casserole

A savory and hearty casserole featuring jackfruit, rice, and a medley of spices—perfect for family gatherings and cozy dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup jackfruit, drained and shredded
  • 1 cup cooked rice
  • 1 can diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup vegetable broth
  • 1/2 cup corn
  • 1/2 cup black beans
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until softened, about 3-5 minutes.
  3. Stir in the chili powder, cumin, salt, and pepper. Add the shredded jackfruit and sauté for another 2-3 minutes, letting the spices meld.
  4. In the skillet, add the cooked rice, diced tomatoes, vegetable broth, corn, and black beans. Mix everything together until evenly incorporated.
  5. Pour the mixture into a greased casserole dish, spreading it out evenly.
Baking
  1. Place the casserole in the preheated oven and bake for about 20-25 minutes, until heated through and the top has started to crisp up.
  2. Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.

Notes

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it for up to 3 months. To reheat, simply place it back in the oven at 350°F until warmed through, or microwave individual portions.