Spicy Mexican Rice

Easy one pot meal using mostly pantry items

Spicy Mexican Rice

  • Servings: 6
  • Difficulty: Easy
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This is an easy and tasty dish using mostly pantry items, and you can cook it all in one pan!


  • 2 cups of rice
  • 1 small onion
  • 4 cloves of garlic
  • 2 cups of vegan chicken stock or vegetable stock
  • 4 cups of water
  • oil
  • 1/2 or 1/4 teaspoon hot chili powder*
  • 1/2 teaspoon of cumin powder
  • 1 teaspoon of cumin seeds
  • 4 tablespoons of tomato paste
  • 1/2 red capsicum
  • 1 can of red kidney beans, rinsed and drained
  • 1/2 cup corn kernels
  • 1/2 cup frozen peas
  • Coriander, lime and avocado to serve.


  1. Chop the onion and mince the garlic. Heat up a tablespoon of oil in a large pan and cook on medium heat until translucent. Add the rice and cook until the rice becomes shiny and a bit transparent. Add the cumin and chili powder, and cook until fragrant.
  2. Add the stock, water and tomato paste. Ensure the rice is fully covered with water by about 1cm.
  3. Bring to the boil, then reduce heat to low and cover. Cook until rice is cooked and all the water is absorbed, stirring occasionally. Ensure the bottom does not stick.It will take about 25 minutes.
  4. Towards the end, add the peas, capsicum and beans and corn to the pan, and mix well. If the rice is too “wet” you can fry it with a bit of oil until it dries out more.
  5. Serve with avocado, a good splash of lime, and coriander to taste. (I use lots, even if the photos show only a little bit)


The rice can easily be frozen.

*use more or less depending how spicy you want the rice to be. I use Extra Hot Cayenne pepper

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