One Pan Mexican Rice |

One Pan Mexican Rice

I found this One Pan Mexican Rice recipe online. Check it out, it’s vegetarian, takes less than 30 minutes to make and my wife loves it!

One Pan Mexican Rice |


One Pan Mexican Rice

Recipe by Arnaud PinoitCourse: Recipes


Prep time


Cooking time




  • 2 tbsp olive oil

  • 1 garlic clove

  • 1 onion, diced

  • 10 oz / 250 g cherry tomatoes

  • 1 can corn kernels (200 g)

  • 1 can red beans (300 g)

  • 1 cup / 200 g basmati rice

  • 2 cups / 400 ml water

  • 1 cup / 100 g shredded cheddar cheese

  • 1/2 avocado, diced

  • 1 teaspoon cumin powder

  • salt and pepper


  • As it’s a one pan dish, the directions are basically: “mix everything and wait”. Let’s go a bit more in details as the ingredients need to be added in a certain order.
  • Heat the olive oil in a large frying pan. Cook the garlic and onion for 2 minutes, stirring frequently. Add the cumin and chili and cook for another 2 minutes.
  • Stir in cherry tomatoes, corn and red beans. Tip in the rice and water. Bring to a boil, then reduce heat and cover. Simmer until rice is cooked through, about 15 to 20 minutes. Season to taste.
  • Remove the pan from the stove, sprinkle cheese, cover and wait until it melts. Cut the avocado in small cubes. Sprinkle on top of the cheese and serve immediately.

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