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.

    Garlic 6.0 grams


    Rice 125.0 grams


    Peeled Tomatoes 60.0 grams

    Peeled Tomatoes

    Black Beans 60.0 grams

    Black Beans

    Red Onion 30.0 grams

    Red Onion

    Corn Kernels 60.0 grams

    Corn Kernels

    Red Bell Pepper 30.0 grams

    Red Bell Pepper

    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 250.0 ml

    Vegetable Stock

    • Time : 30.0 mins
    • |
    • Calories: 875.0 kcal
    • |
    • Protein : 30.0 g
    • |
    • Fat : 4.0 g
    • |
    • Carb. : 185.0 g
    : Your Kitchen Essentials
    Utensils: Pot or large Saucepan | Sieve |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Wash and soak the rice. Use a fine sieve / strainer and just run it under cold water. Wash it till the water runs clear or close to clear. Then soak your rice before you start cooking. Ideally soak it for 1/2 hour.

    Wash and dry the vegetables prior to chopping (as required):
    - Garlic and Onion: peel and chop
    - Red bell pepper: cut into small dices, around 1 cm
    - Button Mushrooms: chop
    - Coriander: chop roughly.
    : Prepare the Rice, Plate and Serve
    Once the rice is done soaking, completely drain out the water.
    Now warm some cooking oil in a pot / saucepan, add the Mexican spice mix and then add and start sautéing the onions. Let them go translucent, this takes 3 minutes or so. Then add the rice and garlic and let them sauté before adding the mushrooms. Let the mushrooms sweat out the most of their water before adding the vegetable stock. Mix the rice and stock well then add the bell pepper, corn and beans. Mix well. Check and adjust the seasoning then let it simmer gently for about 15 minutes.

    In the final 5 minutes of cooking add the peeled tomatoes. Then cook everything for about 5-10 minutes, to cook out the raw taste of the tomatoes. You'll know the rice is ready once some of the moisture has evaporated. At this stage turn off the heat.

    Plate and Serve:
    Plate the rice while hot, garnish with chopped coriander and serve.