Vegan One Pot Mexican Rice

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An easy delicious one pot meal, perfect for a mid week meal.

5 from 1 vote

Vegan One Pot Mexican Rice

Servings 6 Servings
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins

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.
Course: Main Course

Join the Conversation

  1. 5 stars
    Awesome super tasty.
    Hint make a double batch as it’s great for lunches

    1. Im so glad you love it!

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