My teenage son and I follow a mostly plant based diet which means we end up eating a lot of ethnic inspired dishes, especially Mexican. Which is fine, we love them. When I was pregnant with him I craved bean burritos and ate one (or so) every day, so it’s no wonder he loves beans.
I don’t recommend riding in the car with him after he eats though….
So anyhow, we tend to eat what people traditionally would view as a side dish, as the main part of our meal because we don’t eat meat. So when I was looking to make Mexican rice to go with the pork chops that I made for my husband, I wanted to bulk up the rice to make it less boring and more nutrient dense. So I decided to add beans and corn to it. It came out delicious. My son even asked me twice to save the recipe.
Has he met me? Of course I saved it, and took pictures (not great ones, but oh well) and published the recipe.
It was really tasty. My son put it in a tortilla and had tacos, I ate it in a bowl.
A dutch oven works great for recipes like this. La Creuset has some beautiful enameled dutch ovens but they are pricey, beautiful but pricey.
I have a 6 qt Lodge enameled dutch oven. Their enameled pots aren’t made in the USA like their regular cast iron, but it’s a nice pot and much less expensive. Not that La Creuset isn’t worth it. I watched a documentary about their manufacturing process and their warranty and the value is there. It still doesn’t help us pay for it, so I had to opt for the Lodge and it’s help up fine since I got it a couple of years ago.
Amazon also has their own brand of enameled cast iron. I haven’t tried their products, but they are affordable.One Pan Mexican Rice Recipe
This recipe uses my homemade adobo seasoning but you could substitute chili powder. You can also increase the amount if you want some extra kick!
I used quick cook brown rice for this recipe. If you don’t have any (I got it from Whole foods), you can use regular brown rice but you probably want to cook it halfway or so per the package instructions before making this recipe. You can try and cook it the entire way in the sauce but I think you will find that it ends up sticking to the pan if you do.
If you want to double the recipe, or make it in bulk, you may need some measurement conversions. I put together a sheet to make it easy to convert quarts, pints and cups.
ONE PAN MEXICAN RICE
This one pan Mexican rice recipe is vegetarian, vegan and delicious. It’s an easy and delicious one pan recipe you can enjoy on its own or as a side dish.CourseSide DishCuisineMexicanKeywordbrown rice, mexican, plant based, side dish, vegan, vegatarianPrep Time10 minutesCook Time30 minutesTotal Time40 minutesServings 6Calories 153kcalAuthor 730 Sage Street
- 1 cup quick cook brown rice uncooked
- 1 can kidney beans drained & rinsed
- 1 can corn drained
- 1 can tomato sauce
- 1 1/2 cups water
- 1 tsp adobo seasoning
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- Add all of the ingredients to a dutch oven or large skillet.
- Bring to a boil.
- Reduce heat, cover and simmer for about 15 minutes or until much of the liquid is absorbed and rice is tender.
- Remove lid and continue cooking, over low heat stirring occasionally until all of the remaining liquid is absorbed and rice is completely cooked, about 10-15 minutes.
Calories: 153kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 794mg | Potassium: 542mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13.4% | Vitamin C: 14.2% | Calcium: 2.5% | Iron: 14.5%