Preheat oven to 400°F (200°C).

Heat oil in a large oven-safe skillet over medium heat. Add the vegan crumbles and cook until browned, 5-7 minutes, adding a splash of water if needed to prevent sticking.

Season with chili powder and a pinch of salt.

Stir in the kidney beans, corn, and diced tomatoes.

Add the rice, water, and a pinch of salt. Mix well and bring to a boil.

Transfer the skillet to the oven and bake for 15-20 minutes, or until the rice is cooked through. (Alternatively, you can cover and simmer on the stovetop over low heat for 18–22 minutes, until the rice is tender and the liquid is absorbed.)

Once the rice is cooked, stir, then sprinkle cheese over the top.

Return to the oven for a few minutes (or cover on the stovetop) until the cheese is melted and bubbly. Serve.