Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Mexican Spicy Rice

This punchy, veggie laden Mexican inspired rice, topped with avocado and tomato salsa delivers at least your five a day, is Vegan and is all cooked in one pan. It’s a meal in itself but would also be a great side to serve at a barbecue. I can vouch that it’s also good cold the following day!

Serves: 6

Prep: 5 minutes
Cooking: 25 minutes
Total: 30 minutes

Difficulty: Easy



1 onion finely chopped
3 garlic cloves crushed
2 peppers (I used 1 green, 1 red) finely chopped
3 tsp Chipotle paste (use 2 if you want the rice milder)
300g long grain rice
900ml vegetable stock
400g can chopped tomatoes
400g can black beans drained
200g can sweet corn drained

For the salsa:-
1 avocado chopped
100g tomatoes chopped
Juice of a lime
2 tbsp olive oil
Fresh coriander

Stir in the rice.

Add the chipotle, black beans, sweetcorn and chopped tomatoes plus plenty of seasoning. Stir and add the stock.

Simmer for 25 minutes stirring every now and then to make sure the rice doesn’t stick.

Add more water if the rice becomes dry or sticks.

Mix together the salsa ingredients.

Serve the rice sprinkled with the salsa.

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