1 1/2 cups water
2 teaspoons vegan chicken bouillon (I used Nutrimax chicken flavored soup base)
3/4 cup rice (white or brown)
1/2 cup chunky salsa
1/2 cup vegan sour cream (I used Tofutti)
1-15 ounce can black beans, drained and rinsed
1/2 cup vegan cheese (I used Daiya mozzarella)
2 green onions, sliced (white and green parts)
1-4 ounce can sliced black olives (optional)
1) Bring the water and bouillon to a boil. Add the rice and cook for 20-40 minutes until tender. Preheat oven to 350 degrees Farenheit.
2) When rice is cooked, remove from stove and transfer to a 8x8" casserole dish. Next, make an even layer of salsa over the rice, then put an even layer of sour cream over the salsa.
3) Pour the black beans over the sour cream. Top casserole with vegan cheese, green onions, and black olives. Pop it into the oven uncovered until the cheese is melted and it is heated through, roughly 15-30 minutes. Remove from oven and enjoy!
Source of recipe: I was craving some mexican food the other day, and was thinking about 7 layer dip! I needed something hearty so this is what I created. Even my meat eating brother gobbled it up!