- Egg free
- Sesame free
- Wheat free
- Shellfish free
- Seafood free
- Vegan
- Vegetarian
- Contains wholegrains
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
Perfect for Meat-Free Monday, this one-pan vegan Mexican-style rice recipe is here to help you make dinnertime a breeze.
- Serves4
- Cook time35 minutes
- Prep time15 minutes, + 5 mins standing time
Ingredients
- 1 tbs olive oil
- 1 brown onion, thinly sliced
- 1 red capsicum, seeded, thinly sliced
- 2 garlic cloves, crushed
- 1 long green chilli, thinly sliced (optional)
- 40g pkt Coles Mexican Seasoning Mix Mild
- 1 corn cob, husks and silk removed
- 1 1/2 cups (300g) brown rice
- 400g can crushed tomatoes
- 400g black beans, rinsed, drained
- 2 vegetable stock cubes, crumbled
- 1/3 cup (25g) grated vegan cheese
- 2 spring onions, thinly sliced
- 1/2 punnet cherry tomatoes, sliced
- 1 avocado, peeled, stoned, thinly sliced
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a deep frying pan over medium-high heat. Cook onion, stirring occasionally, for 3 mins or until soft. Add the capsicum, garlic and half the chilli, if using. Cook, stirring, for 2 mins or until the capsicum softens. Add the Mexican seasoning and cook, stirring, for 30 secs or until aromatic.
Step 2
Use a small serrated knife to cut down side of corn to release kernels. Add rice, tomato, beans, corn kernels, stock cubes and 3 cups (750ml) water to the pan. Bring to the boil, stirring occasionally. Reduce heat to low and cover with a tight-fitting lid. Simmer, stirring occasionally, for 25 mins or until the rice is tender. Set aside, covered, for 5 mins to steam.
Step 3
Sprinkle the rice mixture with the cheese, spring onion, tomato and avocado. Serve with the remaining chilli, if using.
Recipe tip
Serve with lime halves and coriander sprigs
COOK. STORE. SAVE.
Root-to-tip: Save coriander roots and stems to make your own Penang Curry Paste.
Use it up: Have a can of kidney beans in the pantry? You can use it instead of the black beans.
Vegan Mexican-style rice recipe
There is so much about this vegan Mexican brown rice recipe that is good. Not only is it deliciously filling, quick and easy to make, and ideal for a meat-free meal, it’s also a great choice for those following a vegetarian or vegan diet. It’s packed with texture and flavour, so non-vegos won’t even miss their meat of choice. But while this Mexican black beans and brown rice dish can be served as a complete meal on its own, it also has a home as a tasty side dish, or as part of a Mexican-style fiesta.
How to make Mexican brown rice
While many Mexican dishes include meat – usually beef or chicken – most dishes also lend themselves to being vegetarian. Rice and black beans or kidney beans are often used in Mexican dishes and they add plenty of heartiness. While many recipes include cheese or sour cream as add-ons, these can be omitted to make your favourite Mexican dish vegan. Dairy ingredients won’t be missed because there’s a riot of flavour going on anyway, but if cheese is something you can’t do without, you’ll find dairy-free cheese available and it works beautifully.
Why Mexican-style meals are family favourites
Australians have embraced Mexican cuisine with a passion. Mexican restaurants have popped up across the country and ingredients for making Mexican food at home are readily available. Coles has a fantastic array of Mexican ingredients, so making favourites like tacos, tortillas, enchiladas, nachos and quesadillas in your own kitchen is a cinch. If your family loves the flavours of Mexico, silverbeet and black bean burritos use quorn instead of meat and are bursting with savoury goodness. Quick vegetarian tacos is another meat-free option that uses dairy-free cheddar and it’s ready in minutes.
Mexican brown rice: hot or mild?
This easy vegan Mexican rice dish uses brown rice, which has an earthy, nutty flavour. Brown rice has more bulk than highly refined white rice because its bran layer hasn’t been removed. This lesser-refined grain retains just a touch of “bite” adding mouth-feel and texture to the dish. “Arroz” is the Spanish word for rice and it often appears in Mexican and other Central American recipes and on menus. Mexican cuisine is adaptable, giving it broad appeal. Traditional dishes can be hot and spicy for those who love to turn up the heat, or they can be mild yet just as tasty. This vegan Mexican brown rice recipe uses mild Mexican seasoning, so not just the non-meat eaters will enjoy it – the non-heat eaters will as well.
Love this recipe?
If you’d like to explore another brown rice recipe, our edamame and apple brown rice salad can be served warm as a meal or cold as a tantalising side.
FAQs
Vegan Mexican-style rice
- Serves4
- Cook time35 minutes
- Prep time15 minutes, + 5 mins standing time
Ingredients
- 1 tbs olive oil
- 1 brown onion, thinly sliced
- 1 red capsicum, seeded, thinly sliced
- 2 garlic cloves, crushed
- 1 long green chilli, thinly sliced (optional)
- 40g pkt Coles Mexican Seasoning Mix Mild
- 1 corn cob, husks and silk removed
- 1 1/2 cups (300g) brown rice
- 400g can crushed tomatoes
- 400g black beans, rinsed, drained
- 2 vegetable stock cubes, crumbled
- 1/3 cup (25g) grated vegan cheese
- 2 spring onions, thinly sliced
- 1/2 punnet cherry tomatoes, sliced
- 1 avocado, peeled, stoned, thinly sliced
Description
Perfect for Meat-Free Monday, this one-pan vegan Mexican-style rice recipe is here to help you make dinnertime a breeze.
Method
Step 1
Heat oil in a deep frying pan over medium-high heat. Cook onion, stirring occasionally, for 3 mins or until soft. Add the capsicum, garlic and half the chilli, if using. Cook, stirring, for 2 mins or until the capsicum softens. Add the Mexican seasoning and cook, stirring, for 30 secs or until aromatic.
Step 2
Use a small serrated knife to cut down side of corn to release kernels. Add rice, tomato, beans, corn kernels, stock cubes and 3 cups (750ml) water to the pan. Bring to the boil, stirring occasionally. Reduce heat to low and cover with a tight-fitting lid. Simmer, stirring occasionally, for 25 mins or until the rice is tender. Set aside, covered, for 5 mins to steam.
Step 3
Sprinkle the rice mixture with the cheese, spring onion, tomato and avocado. Serve with the remaining chilli, if using.