One Pan Mexican Rice - JSHealth

One pan, minimal prep and a total great deal of flavour! This is a spending budget-welcoming vegetarian food that is guaranteed to be liked by the complete home.

For the cheese lovers out there, incorporate some grated on top rated when the rice is sizzling for a dose of melted goodness. Plant-centered? Omit the bitter product or replace it with a vegan option. Of study course, experience absolutely free to load on the vegan cheese or nutritional yeast much too.

Serves: 3

Table of Contents


· 1 tbsp additional virgin olive oil
· ½ red onion, finely diced
· 2 garlic cloves, minced
· 2 capsicum, sliced
· 1 400g (14.1oz) tin black beans, rinsed
· 1 cup frozen corn kernels
· 1 tbsp sweet paprika
· 2 tsp ground cumin
· 1 cup basmati rice, rinsed
· 1 ½ cups vegetable stock
· 1 400g (14.1oz) tin tomatoes

To serve

· ½ cup sour cream, or plant-based choice
· 1 avocado, cubed
· ¼ cup sliced jalapenos, or chilli flakes
· ¼ bunch coriander, leaves picked
· Cheese of option – either dairy or plant-dependent substitute, grated or shredded (optional)


Heat the olive oil in a non-adhere pan above a medium warmth. Include the red onion and garlic to pan. Year generously with sea salt and black pepper and sauté for 4 minutes or until eventually the onion commences to soften.

Insert the capsicum, black beans, frozen corn, sweet paprika and cumin to the pan. Sauté for 3 minutes or right until the spices are fragrant. Insert the rice, vegetable inventory and tinned tomatoes and bring to the boil. Go over with a restricted-fitting lid, minimize the warmth and simmer for 20 minutes.

Flip the warmth off and go away to rest for 10 minutes. Don’t take away the lid. Allowing for the rice to rest will ensure the rice is effectively cooked.

Remove the lid and fluff the rice. Incorporate cheese if applying. Top rated with sour product, avocado, jalapenos and coriander.

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