You guys know that if there are two things I love here at Ceara’s Kitchen it’s quick ‘n easy One Pot Meals and Mexican Food. Combine both of those things and I am one happy cook! This One Pot Mexican Rice is one of my favorite, go-to meals. It’s both a super tasty Mexican dish AND made in just one pot. Less dishes and tasty food are always both good things around here!
This Vegan One Pot Mexican Rice is technically a recipe re-do over here at Ceara’s Kitchen. I’ve been making this One Pot Mexican Rice in our regular rotation for a while now and it’s one of those meals that is always a hit with family and friends. It’s a “low-key” meal that packs a lot of flavor! I’m so excited to share the new and improved recipe with you guys today along with some new photos (Here’s the original post in case you were wondering, old photos and all, ha!).
This One Pot Mexican Rice is so darn simple, tasty and extremely flavorful. You throw all your spices, veggies, beans, corn, rice, tomato sauce and water in a dutch oven or large pot and leave everything to simmer until the rice is fully cooked. I love topping this One Pot Mexican Rice off with fresh cilantro (the more cilantro the merrier in my books!), lots of hot sauce and serving it with a side of guacamole to smother on top. You can of course dial the hot sauce back a bit if you don’t like your food too spicy (which I usually do when making this for company!) but when I make this super easy One Pot Mexican Rice for J and I at home, I love to keep the seeds in the jalapenos and top everything off with lots of hot sauce! #SomeLikeItHot #EatHappyLiveHappy
Oh, and this One Pot Mexican Rice also makes AWESOME leftovers for lunch the next day stuffed in a tortilla or by itself. It’s one of the reasons why this recipe makes such a hearty portion because I love having tasty leftovers around and not having to make myself a lunch! I’m all about the easy, leftover lunches since I started my new job last week guys!
If you do whip this Gluten Free + Vegan One Pot Mexican Rice in your kitchen, I love seeing what you make! Share your creations with me by writing your feedback in the comments below, tagging me (#cearaskitchen) in your beautiful shots on Instagram or sharing your photo on my Ceara’s Kitchen Facebook page. 🙂
- 2 – 3 small white onions
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1-2 jalapenos, finely chopped*
- 3 cups shredded carrots
- 3 cup leeks, chopped
- 1 red pepper, 1 green pepper, 1 yellow pepper*
- 4 cups brown rice or long grain white rice
- 6 – 7 cups low sodium vegetable broth
- 2 cups plain tomato sauce
- 3 cups white beans
- 2 cups corn
- 1/3 cup nutritional yeast (optional)
- Salt and Pepper
- Green onions
- Hot Sauce
- Over medium-high heat, in a large pot (or dutch oven), saute onions and garlic with the spices (cumin through to cayenne pepper) in a couple splashes of vegetable broth for a couple of minutes until the onions are soft.
- Add jalapenos, carrots, leeks and peppers. Stir and saute for about 3 – 5 minutes until the vegetables are lightly cooked. Add vegetable broth when necessary so the vegetables do not stick to the pan.
- Add the rice. Stir and brown the rice slightly over the heat for a minute or so before adding the vegetable broth. Add [u]4 cups[/u] of the vegetable broth, tomato sauce, white beans and corn. Cover and cook for 10 – 15 minutes. Stir the rice mixture every so often in the pan. Add additional vegetable broth towards the end of the cooking time if necessary (I used 6 cups in total). Note: The amount of time your rice takes to cook and how much vegetable broth you need will differ depending on the rice you used).
- Once the rice is cooked, fluff it with a fork. Season with salt and pepper and stir in the optional nutritional yeast. Garnish with cilantro, green onions, guacamole and hot sauce! Enjoy!