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One-Pot Mexican Rice

Looking for a vegetarian recipe your kids and husband will like? This is it!

One-pot Mexican Beans and Rice is sure to sway anyone to enjoy veggie-based food.

It’s super yummy, hearty enough for big eaters and packed full of flavour and lots of fresh veggies.

It’s got those Mexican, nacho-type flavours but wrapped in healthy ingredients and is a cinch to get on the stove on a busy night.

I’ve used basmati rice because it’s low GI – which means that it doesn’t spike your blood sugar like normal white rice. Basmati rice is a healthier option for families trying to reduce their carb and sugar-load.

You could also try using brown rice – but you would need to cook the rice for longer to get it to soften.

The best part if that this recipe helped my kids to accept and love beans in our meals.

And yeah one of my girls used to pick them out. But she knows I expect her to try new foods and over the last year when they’ve appeared in our meals more and more she’s gradually accepted them and forgotten she didn’t like them.

Plus I totally recommend that you don’t ever announce to your family, “Hey we are having vegetarian tonight!” because that just invites the critics to jump in 😉

I just make what I make, with minimal fuss and turn the conversation at the table to more exciting things like holidays and school projects.

Try this if you are looking for a yummy transitional veg-based recipe that will help even the most die-hard meat fans will enjoy.

And sure, top with a little cheese if that helps you get the veggies in.

Yay for more vegetarian family meals that everyone loves.

Love Jess x

One-Pot Mexican Rice

An easy vegetarian dinner your kids and husband will love.
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 tablespoon olive oil
  • 1 onion diced
  • 1 1/2 carrots diced
  • 1 stick celery diced
  • 1 ear fresh corn kernels, removed
  • 1/2 red capsicum diced
  • 1 1/2 cups basmati rice
  • 500ml vegetable stock
  • 400g tin tinned tomatoes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 400g tin 4-bean mix

Instructions
 

  • Heat olive oil in a large heavy-based pot, saute onion, celery and carrot for about 4 minutes until vegetables are soft.
    Add all other ingredients and stir to combine.
    Cover pot with lid and bring gently to the boil. Turn down heat to low and cook rice gently for 15 minutes, stirring to ensure well-mixed. Remove from heat when rice is soft.
    Serve warm topped with fresh coriander. Also lovely with a little natural yoghurt, chilli sauce or avocado as you wish.
Keyword dairy free, gluten free
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