Mexican Rice

Mexican Rice

Delightful and healthy dish. Was a very popular dish at the vegan restaurant we once owned, where it was served with a delicious dollop of vegan mock sour creme on top.


3 cups Brown rice (Cooked)
1 tablespoon Vegetable oil
1 Onion (Large, sliced)
2 cloves Garlic (Chopped finely)
3 Chilis (Small, or to taste)
2 Celery (Stalks, diced)
2 Capsicum (Green, diced. (Capsicum also called Green Pepper))
3 teaspoons Oregano (Dried)
1 tablespoon Cumin powder
2 Tomatoes (Ripe, diced)
1 can Kidney beans (Normal can, 440g)
1 can Corn (Small can, 220g)
1 Lemon (Juice of)
1 Avocado (Ripe)


4 Servings
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes



Heat the oil in a large fry pan or wok

Saute the onions until just golden, then add garlic, chillis and celery and saute another minute or so.

Then add all the other ingredients and heat through on a lower temperature until everything is combined and hot

Mash the avocado with the lemon juice and serve a dollop of this on top each bowl of Mexican Rice