Veggie Mexican Rice

Author: Recipes_kw
No ratings yet
Prep Time 45 mins
Total Time 45 mins
Course Bowls, Main Course, Side Dishes
Cuisine Mexican
Servings 4 Servings


  • Stove
  • Blender


  • 1 cup long grain brown rice uncooked
  • 1 cup tomato roughly chopped
  • 1/2 cup red onion roughly chopped
  • 2 clove garlic minced
  • 1 tbsp cumin
  • 1 1/2 tsp chili powder
  • 1 tsp oregano dried
  • 1 cup red bell pepper seeded, diced small
  • 1 cup zucchini diced very small
  • 1 cup corn frozen
  • 15.5 oz black beans canned, drained and rinsed
  • 2 tsp salt
  • 1 cup vegetable broth *** Click on vegetable broth recipe link
  • 1/2 Lime fresh-squeezed
  • 1 cup avocado peeled, pitted, diced


  • Follow instructions on brown rice package on how to cook.
  • Meanwhile, when rice is cooking, combine the tomato, onion, and garlic into a blender. Puree until liquefied . If the result is less than 1 cup of liquid, add a bit of vegetable broth.
  • Once the rice is completed, move the rice to a large 3qt pot. Add the cumin, chili powder, oregano, salt, bell pepper, zucchini, corn, black beans, tomato puree, and stock to the pot. Bring to a simmer, cover, and reduce heat, cooking for approximately 15 minutes, stirring often.
  • Remove the pot from the heat and fluff the rice with a fork. If all of the liquid has been absorbed but the rice is a bit underdone, leave it to stand, covered, for another 5 minutes.
  • Add squeezed lime juice, mix well.
  • Top with avocado.


Serve with lime slices, fresh cilantro, green onion, or plant based sour cream. 

My Notes

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