Mexican rice

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Serves 4

A dish that’s easy to whip up with a few cupboard essentials, making it a midweek lifesaver.

Ingredientsyellow Mexican rice with vegetables, wrap and white sauce

  • Spray oil
  • 2 red onions, diced
  • 2 red peppers, diced
  • 2 tsp smoked paprika
  • ¼ tsp ground cinnamon
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • ½ tsp chilli flakes
  • 150 g brown rice (dry weight), cooked
  • 2 green peppers, diced
  • 1 tin black beans, drained
  • 1 tin red kidney beans, drained
  • ½ bunch coriander, roughly chopped
  • 20 cherry tomatoes, cut in half
  • 6 spring onions, sliced
  • 1 tin sweetcorn
  • 250 g soya yoghurt
  • 4 wholemeal wraps, to serve


  1. Heat the oil in a large frying pan, add the onions and peppers and cook until tender.
  2. Add the paprika, cinnamon, garlic and onion granules and chilli flakes to the pan and cook for a further 2 minutes. Add the rice, sweetcorn, kidney beans and black beans; combine thoroughly and cook.
  3. When everything has heated through, add the cherry tomatoes, spring onions and coriander and leave to rest for 5 minutes to let the flavours infuse.
  4. Divide the rice into 4 equal portions and top with soya yoghurt. Serve with the wraps – these can also be cut into triangles and baked in the oven to make tortilla style crisps or baked inside bowls to make taco bowls.

Nutritional analysis per serving (1/4 recipe)

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
544 91.3 23.2 21.6 10.2 2.8 19.5 0.86
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