• Alisha

Vegetarian Mexican Rice

If you love your Mexican you're going to love this one! Super quick and easy for those nights you just simply run out of time.


  • 1 medium red onion, diced

  • 8 cloves of garlic, minced

  • 1 red capsicum, diced

  • 1 can corn kernels

  • 375g enchilada sauce (one jar)

  • 1 can or cherry tomatoes

  • juice of 1 lime

  • 2 tablespoons cream cheese

  • 4 cups COOKED white rice

  • 1 can black beans, drained

  • 1 teaspoon chili powder

  • 3 teaspoons cumin

  • 1 teaspoon cayenne

  • 1 teaspoon salt

  • 1/2 cup mexican cheese + more for topping

  • sour cream, for serving

  • tortilla chips, for serving

Easy Guacamole

  • 2 ripe avocados

  • 2 tbsp lime juice

  • 2 tbsp chopped coriander

  • salt & pepper


  1. Place 8 cups of water in a large sauce pan and bring to the boil. Since your rice in a colander. Once water has come to the boil tip your rinsed rice into the water and cook on high for two mins. Then bring it down to a slow bubble pop the lid on and let it cook for a further 6-10mins or until tender.

  2. While rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven)

  3. Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and capsicum for 8-12 minutes, or until onion becomes translucent

  4. Add the corn and cherry tomatoes and stir an additional 3 minutes

  5. Add drained black beans, 4 cups of cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, 1/2 cup of mexican cheese, salt & pepper.

  6. To make your guacamole simply chop up your coriander, de-seed & skin your avocados and mash well. Add coriander, lime, salt & pepper and mix well.

  7. Serve topped with additional Mexican cheese, sour cream, guacamole and tortilla chips



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