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One-Pot Mexican Rice

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


  • 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


  • 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