One Pan Mexican Rice – JSHealth

One particular pan, small prep and a full whole lot of flavour! This is a price range-friendly vegetarian meal that is guaranteed to be liked by the entire household.

For the cheese supporters out there, add some grated on top when the rice is very hot for a dose of melted goodness. Plant-centered? Omit the sour cream or change it with a vegan alternate. Of training course, experience cost-free to load on the vegan cheese or nutritional yeast way too.

Serves: 3


· 1 tbsp more virgin olive oil
· ½ purple 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 floor cumin
· 1 cup basmati rice, rinsed
· 1 ½ cups vegetable stock
· 1 400g (14.1oz) tin tomatoes

To provide

· ½ cup sour cream, or plant-centered alternate
· 1 avocado, cubed
· ¼ cup sliced jalapenos, or chilli flakes
· ¼ bunch coriander, leaves picked
· Cheese of alternative – both dairy or plant-based mostly alternate, grated or shredded (optional)


Heat the olive oil in a non-stick pan around a medium warmth. Add the pink onion and garlic to pan. Period generously with sea salt and black pepper and sauté for 4 minutes or right until the onion commences to soften.

Increase the capsicum, black beans, frozen corn, sweet paprika and cumin to the pan. Sauté for 3 minutes or until the spices are aromatic. Increase the rice, vegetable stock and tinned tomatoes and convey to the boil. Protect with a limited-fitting lid, minimize the warmth and simmer for 20 minutes.

Flip the heat off and go away to relaxation for 10 minutes. Don’t take out the lid. Making it possible for the rice to relaxation will guarantee the rice is properly cooked.

Take out the lid and fluff the rice. Incorporate cheese if utilizing. Top with sour cream, avocado, jalapenos and coriander.