Mexican Style Vegan Rice

Both the red and white onion contain the flavonoid quercetin, an antioxidant that protects you from heart disease, stroke and certain cancers. Concentration of the flavonoid is greater in the dry, outer layers than the inner layers of the onion. The red onion has higher amounts of quercetin than the white onion.

    This combination does not exist.

    Rice 125.0 grams


    Peeled Tomatoes 60.0 grams

    Peeled Tomatoes

    Black Beans 60.0 grams

    Black Beans

    Red Bell Pepper 30.0 grams

    Red Bell Pepper

    Corn Kernels 60.0 grams

    Corn Kernels

    Garlic 6.0 grams


    Button Mushrooms 60.0 grams

    Button Mushrooms

    Coriander 3.0 grams


    Mexican Spice Mix by Let's Cook 2.0 grams

    Mexican Spice Mix by Let's Cook

    Vegetable Stock By Let's Cook 250.0 ml

    Vegetable Stock By Let's Cook

    • Time : 30.0 mins
    • |
    • Calories: 875.0 kcal
    • |
    • Protein : 30.0 g
    • |
    • Fat : 4.0 g
    • |
    • Carb. : 185.0 g
    Preparation before cooking
    1. Roughly chop the onions & garlic
    2. Cut the mushrooms into 4 pieces each
    3. Cut the Red Bell Pepper in small cubes
    4. Wash and soak the rice in normal water for 10 minutes
    1. In a pot boil the soaked rice in the vegetable stock supplied (Use some normal water in case the liquid evaporates before the rice gets cooked). Once cooked, remove and keep on the side.
    2. Heat a medium size pan, add some olive oil to it
    3. Once the oil is hot, add the chopped onions, garlic and mushrooms
    3. Lightly season with salt and pepper and saute for a few minutes
    4. Now add the black beans, corn kernels, red bell pepper and the dry Mexican spice mix and saute for a couple of minutes
    5. Add the tomato puree at this stage and check for seasoning
    6. Mix the cooked rice with the above mixture
    Serve the prepared dish in a dinner plate or pasta plate. garnish with fresh coriander, cut lime pieces and a drizzle of olive oil.