This One Pan Mexican Rice is the perfect dish to serve to loved ones – it is hearty, healthy and very filling. Plus, it uses only one pan, is cheap to make and easy. I chose to use leeks, mushrooms and red pepper as my main veggies but if you do not have these on hand feel free to sub in your favourite vegetables!
- 1 tbsp avocado oil or light tasting oil (plus extra oil/water if needed see directions)
- 2 cloves garlic, chopped up
- 1 medium sized onion, diced
- 2 tsp cumin
- 2 tsp dried basil
- 1 – 2 tsp cayenne
- 1 – 2 hot peppers (optional, depending on how much “kick” you want)
- 1 cup mushrooms, chopped up
- 1 cup leeks, chopped up
- 1 cup red pepper, chopped up
- 1 heaping cup corn (frozen or canned)
- 1 1/3 cup kidney beans (about one 15 oz can, drained and rinsed)
- 2 cups rice (quick-cooking preferable, I used basmati)
- 1/4 cup tomato paste (about one small can tomato paste)
- 1 vegetable bouillon cube (if using water instead of broth)
- 4 – 5 cups water or vegetable broth (amount depends on type of rice using, see step 5)
- Sea Salt and Pepper to taste
- Hot Sauce
- Shredded Cheese
- Green Onions
- More Hot Peppers
- Dice your garlic and onion and chop up all your vegetables into bite sized pieces. This ensures that this meal comes together as easily as possible.
- Heat up a large pan or skillet on medium-high heat [make sure that the pan is deep enough, about 2 inches deep, in order to fit the rice and veggies].
- Place avocado oil, onion and garlic into the hot pan. Leave to sizzle and stir around until onion and garlic begin to brown, crisp up a bit and caramelize. Add herbs (basil, cumin, cayenne and hot pepper) while the garlic and onion are cooking to allow the spices to become fragrant. Add veggies (mushrooms, leeks, and red pepper) to the hot pan. Continue stirring, allowing the veggies to brown and begin to caramelize. If veggies start sticking to the bottom of the pan add a little pinch of salt which naturally brings out the water in the veggies and allows them to cook without sticking. If needed, add a small splash of water (or oil) to avoid sticking.
- Once veggies are nicely browned and cooked (but not over-cooked), add corn and kidney beans to the hot pan. Stir them into the veggies and cook them for a minute or so. Add the rice to the pan and saute it with the veggies, rice and corn for around 2 – 3 minutes. Make sure to stir the rice frequently to ensure that it does not burn.
- Add the vegetable bouillon cube, tomato paste and 3 cups of the water to the rice mixture. Continue cooking on a medium high heat until a light boil occurs. Turn the heat down to a medium-low heat and simmer rice, stir frequently. Once the water is almost all soaked up into the rice add the final 4th cup of water. Depending on the rice you used you might need to add a bit more than 4 cups of water. Do a taste test once the 4th cup of water is soaked up, if your rice is not fully cooked through add water by the 1/4 cup until you get your rice to the perfect consistency (I needed about 5 cups of water).
- Once your rice is fully cooked add the additional optional ingredients (fresh cilantro, hot sauce, cheese/cheez, green onions, more hot peppers).
- Serve to a hungry group of loved ones directly in the pan (the less dishes the better!).
- Devour, Share and Enjoy 🙂
Nutritional Benefits: High in iron, vitamin C, vitamin B6, thiamin, protein and fiber. Low in fat and contains no cholesterol (without cheese).
– If you are in a pinch you can easily sub frozen for fresh vegetables.
– Cooking Note: The amount of water needed while cooking the rice will depend on what kind of rice you use (I used basmati). Cook this rice a bit like risotto by adding first 3 cups of water and then water bit by but until your rice is cooked to the perfect consistency.
– This One Pan Mexican Rice is easily halved and also tastes amazing for up to 3 days afterwards. I enjoy it cold and warm as a hearty side of “rice salad”.
– If you are feeling inventive for the next night’s dinner you can stuff the leftovers in sweet peppers and bake them for 350f or 180c for 30 – 40 minutes for the perfect stuffed peppers
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Cuisine: Mexican
- Serving Size: 5
- Calories: 513
- Sugar: 10g
- Sodium: 337mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 103g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 6mg