Mexican Rice bake (vegan)

If you’ve read any of my savoury posts you’ll know I am mad about Mexican flavours. I love spicy anything. This recipe is made with loads of nutrient rich foods like beans, garlic, peppers, tomatoes, and Spekko brown rice which is low GI so you end up with a really “good for you” meal which lasts ages.

It takes about an hour in total to make but is fairly simple.

Spicy, hearty, delicious

What you’ll need:


1 TBS                     olive oil

1                              medium onion, chopped

1                              clove garlic, chopped

1 tsp                      paprika

1 tsp                      cumin

1 can                     borlotti beans (You can also use black beans or red kidney beans. It depends on your preference.

1 can                     corn, drained

1                              red pepper, chopped

½ cup                    sliced jalapeños

4 cups                   cooked brown rice (I used Spekko)

½ cup                    grated vegan cheese (or normal cheese if you aren’t part of the V-gang)


2 cups                   tomato puree

1 TBS                     cumin

1 TBS                     smoked paprika

1 tsp                      dried oregano

1 tsp                      chili powder

1/3 cup                 water

2 tsp                      white vinegar

2 TBS                     maple syrup

A dash                  salt and pepper

Low GI goodness

How to do it:

  1. Preheat the oven to 180°C and spray a casserole dish with nonstick spray.
  2. Firstly, if your rice is not cooked, start that now and cook according to the packet instructions. Brown rice can take a little while to get tender so start it early.
  3. In a medium sized saucepan, add all the sauce ingredients and bring to a simmer. Keep this on a low simmer while you finish the rest of the dish.
  4. In a heavy bottomed pot, add the olive oil. When it’s hot, add the onion and garlic, cook until translucent.
  5. Add the cumin and paprika and cook for another 2 mins until it’s fragrant.
  6. Add the beans (brine and all), corn, peppers and jalapeño slices, simmer for 10 minutes, stirring occasionally.
  7. When your rice is cooked, add it to the pot with the bean mixture. Stir through to evenly combine it.
  8. Pour this mixture into your prepared casserole dish and pour over the sauce. Make sure it spread over evenly. Top with your grated cheese and bake in the preheated oven for 25 minutes.
  9. Top with chopped fresh coriander, lime wedges, avocado pieces and a dash of sour cream. Here is a recipe which gives you instructions for a vegan sour cream.

I hope you guys enjoy this recipe as much as I did! And as always if you try it out, drop me a message or tag me on Instagram @ninarlasvegas

Love and health to all of you,



8 Comments on “Mexican Rice bake (vegan)

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