An easy delicious one pot meal, perfect for a mid week meal.
Vegan One Pot Mexican Rice
Equipment
- Chopping Board
- Chopping Knife
- Large Saucepan
- Stirring utensil
- Grater
Ingredients
- 1 tbsp olive oil
- 1/2 cup dried lentils (we used green)
- 1/2 cup brown rice
- 4 cups water
- 1 red onion (diced)
- 1 plant based chicken stock cube
- 400 gram tin of black beans or red kidney beans
- 400 gram tin of crushed tomatoes
- 400 gram tin of corn
- 400 grams enchilada sauce
- 2 tsp cayenne pepper
- 3 tsp sweet paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- pinch salt and pepper
- 1 carrot grated
- 1 zucchini grated
Garnish
- fresh chopped coriander
- vegan sour cream
- vegan cheese
- hot sauce
- corn chips
Instructions
- Add 1 tbsp of olive oil in your pan over medium heat. Then add chopped onion to pan and fry until translucent.
- Add the brown rice, lentils, water and chicken stock cube to the onions and let simmer for roughly 30 minutes or until tender.
- Drain off any excess liquid. Then add the tomatoes, corn, beans, enchilada sauce, carrot, zucchini and spices, stirring to combine.
- Top with fresh corriander and your choice of garnishes.
Awesome super tasty.
Hint make a double batch as it’s great for lunches
Im so glad you love it!