Vegan Queso Swim "Chicken" and Rice

0 Preheat the oven to 375℉.
1 In a 13x9 inch baking dish, add the salsa, vegan sour cream, vegetable broth, and taco seasoning. Whisk to fully combine. 
2 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. 
3 Cover with foil and bake for 48-50 minutes or until the rice is cooked and the casserole is thick. 
4 When the "chicken" and rice is almost finished baking, make the vegan queso. 
5 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. 
6 Add the flour to the butter and garlic, whisk to combine and form a paste(roux). Let simmer for another minute. 
7 Pour in the non-dairy milk, and whisk to combine, making sure there are no lumps of flour. 
8 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. 
9 Pour in the vegan cheese, and whisk until completely melted. Add a pinch of salt and pepper. 
10 Taste and adjust seasonings. 
11 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. 
12 Serve immediately with tortilla chips.