One-Pan Mexican Rice
Packed with bold flavors, black beans, & corn, this one-pan Mexican Rice is an easy, vegan, crowd-pleasing main or side dish!
Servings 8 servings
Ingredients
- 1 cup (200 g) white rice (raw)
- 1 (15 oz) can black beans rinsed and drained
- 1 (15 oz) can corn rinsed and drained
- ½ medium onion diced
- 3 cloves garlic minced
- 1 cup (135 g) red bell pepper diced
- 1 cup (135 g) zucchini (calabacin) diced
- 1 cup (110 g) black olives sliced
- 1 cup (240 ml) canned coconut milk
- 1 cup (240 ml) passata
- 1 cup (240 ml) water
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Black pepper to taste
- Vegan cheese sauce (homemade or store-bought)
- Cilantro or parsley to garnish
Instructions
- You can watch the short video for visual instructions.Preheat the oven to 400°F (200°C). Meanwhile, rinse and drain the canned beans and corn, dice the onion, bell pepper, and zucchini, slice the olives, and mince the garlic.
- Combine all the ingredients in a casserole dish (mine was 9x13 inches/ 23x33 cm), stir well, ensuring the rice is evenly covered, and bake covered with a lid for 40 minutes, or until the rice is tender.
- Top with the vegan cheese sauce and fresh cilantro (or parsley), and enjoy!
Notes
Nutrition Facts
One-Pan Mexican Rice
Amount per Serving
Calories
221
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
10
%
Sodium
588
mg
25
%
Potassium
236
mg
7
%
Carbohydrates
34
g
11
%
Fiber
6
g
24
%
Sugar
2
g
2
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.