Bold Flavour, Nourishing Ingredients
This Mexican Rice is a hearty, flavour-packed dish that brings together vibrant spices, wholesome grains, and colourful vegetables—all in one easy pot. It’s ideal for sharing at gatherings, potlucks, or weeknight dinners, offering generous portions and a satisfying balance of taste and nutrition.
At its base, brown basmati rice provides a nutty flavour and long-lasting energy, thanks to its low glycaemic index and high fibre content. Unlike white rice, it retains its bran layer, delivering essential minerals like magnesium and selenium that support heart health and immunity.
The aromatic trio of onion, garlic, and cumin forms the foundation of flavour, with smoked paprika and chilli flakes (or fresh jalapeño) adding warmth and a gentle kick. These spices aren’t just tasty—they’re known for their anti-inflammatory and metabolism-boosting properties.
Red capsicum adds a sweet crunch and a burst of vitamin C, while passata or canned tomatoes bring lycopene, a powerful antioxidant linked to skin and heart health. Simmered in vegetable stock, the rice absorbs all the rich flavours while staying light and oil-free.
To round it out:
- Corn kernels offer natural sweetness and fibre.
- Black beans bring plant-based protein, iron, and gut-friendly resistant starch.
- A sprinkle of fresh coriander adds brightness and digestive support, though it’s optional for those who prefer a milder finish.
This dish is:
- 🌱 Plant-based and oil-free
- 💪 High in fibre and protein
- 🧠 Rich in antioxidants and essential minerals
- 🍲 Perfect for batch cooking and sharing
Serve it as a main, a side, or a filling for wraps and burrito bowls. It’s a celebration of bold flavour and whole food goodness—easy to make, hard to resist.
Mexican Rice
Ingredients
- 1 brown onion diced
- 3 cloves garlic minced
- 1 tsp cumin powder
- 3 tsp smoked paprika
- ½ tsp chilli flakes or for the authentic touch, one jalapeno, deseeded and diced
- 1 red capsicum diced small
- 300 grams brown basmati rice
- 350 ml passata or a can of crushed tomatoes
- 2 cups vegetable stock
- 400 gram can of no salt corn rinsed
- 400 gram can of no salt black beans rinsed
- 2 tbsp fresh corriander (cilantro) chopped
Instructions
- With a deep frying pan or a dutch oven, cook the onion in a little water until softened. Add the garlic, jalapeno or chilli flakes and spices and fry for 2 mins, add small amounts of water if needed.
- Add the rice, passata, stock, and a pinch of ground black pepper. Mix through and bring to a boil. Turn down the heat and simmer covered for 10 minutes.
- Add corn and black beans, stir through, then simmer for a further 2-3 mins, still with lid on.
- Add water if needed if the dish seems too dry.
- Add chopped coriander or parsley (optional) before serving.
