Easy One Pot Mexican Rice with Black Beans and Corn (Vegan)

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

1 onion (diced)

3 garlic cloves (crushed or grated)

1 teaspoon cumin (I use whole cumin seeds, but ground cumin is fine too)

3 teaspoons smoked paprika

½ teaspoon chilli flakes (more if you like things hot, or fresh chilli)

1 red, green or yellow (bell) pepper (diced)

300 g basmati or long grain rice

350 ml passata (or 400g/14oz tin chopped tomatoes)

350 ml water (use the empty passata jar to measure)

Salt and pepper to taste

100 g corn (tinned or frozen (or roasted corn on the cob)

400 g tin black beans (drained and rinsed)

2 tablespoons fresh coriander (cilantro) (chopped)

Extra fresh coriander (cilantro) (chopped)

Spring onions (scallions) (sliced)

Fresh chillies (sliced)

Mexican Roasted Sweet Potato Cubes

Mexican Roasted Corn on the Cob

Chunky Guacamole

Directions

Grab a deep wide frying pan, or a wide shallow saucepan and add the onions and oil. Fry gently for 3 minutes with the lid on until softened but not brown. Add the garlic, chilli, spices and peppers and fry for a further 2 minutes with the lid off, stirring occasionally.

Add the rice, passata, water, salt and pepper. Stir to mix thoroughly then bring to the boil. Turn down to a low heat, cover with a lid and allow to simmer gently for 10 minutes.

Remove the lid and add the corn and black beans, stir and replace the lid. Cook for a further 2-3 minutes or until the rice is done to your liking.

If the dish gets too dry before the rice is done enough for you, add an extra splash of water.

Serve garnished with coriander/spring onions/chillies. Serve with sweet potato cubes, roasted sweetcorn and guacamole for a vegan Mexican Feast!!

Nutrition

• Calories: 448 kcal
• Total Fat: 1 g
• Sodium: 421 mg
• Total Carbohydrate: 95 g
• Dietary Fiber: 11 g
• Total Sugars: 7 g
• Protein: 14 g