One-pot Mexican veggie-ready spiced rice casserole
This one-pot Mexican rice casserole is a veggie-ready dish full of flavour and colour
Goes well with
If served as main dish : Beef or chicken If served as side dish : Used as filling for enchiladas, burritos or tacos
Ingredients (i)
3 tablespoons sunflower oil
2 onions - peel and finely chop
4 cloves garlic - peel and finely grate
250 g carrots - peel and cut into small cubes
400 g courgettes - roughly grate - rinse before use
2 teaspoons ground cumin
2 teaspoons ground coriander
0,5 teaspoon ground cinnamon
2 teaspoons paprika
300 g white rice
600 ml vegetable broth
400 g canned whole plum tomatoes - roughly chop them with a fruit knife while still in the can
265 g canned black beans - net weight, drain and rinse before use
140 g canned sweet corn - net weight, drain and rinse before use
2 red bell peppers - deseed and finely chop - rinse before use
200 g cherry tomatoes - cut in quarters - rinse before use
0,5 teaspoon chili flakes - for more heat, to your taste
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
1 avocado - cut into small cubes
200 g cheddar cheese - grated
Instructions
- Prepare all ingredients according to the list above and read through the recipe before starting
- Heat a casserole big enough for the final dish
- Add (i) and cook gently until it has softened2 onions, 4 cloves garlic, 250 g carrots, 3 tablespoons sunflower oil
- Add (i) and mix it together400 g courgettes, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 0,5 teaspoon ground cinnamon, 2 teaspoons paprika
- Add (i) and mix it together300 g white rice, 600 ml vegetable broth, 400 g canned whole plum tomatoes
- Season with (i)0,5 teaspoon chili flakes, salt, black pepper
- Bring to a simmer and let it simmer for 15 minutes (timer) with the lid on
- Stir regularly
- Add (i) and bring to a simmer265 g canned black beans, 140 g canned sweet corn, 2 red bell peppers
- Remove from the heat and let it rest for 15 minutes (timer), while keeping the lid on
- Adjust the seasoning with (i)0,5 teaspoon chili flakes, salt, black pepper
- Make sure the rice is cooked
- Add (i) and mix it together200 g cherry tomatoes
- Served with (i)1 avocado, 200 g cheddar cheese
Notes
You can replace the cheddar cheese with a similar type of cheese
The broth can be made from a cube if you do not have broth at hand
Nutrition Facts
One-pot Mexican veggie-ready spiced rice casserole
Serving Size
1 serving
Amount per Serving
Calories
583
% Daily Value*
Fat
25
g
38
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Cholesterol
33
mg
11
%
Potassium
1111
mg
32
%
Carbohydrates
75
g
25
%
Fiber
12
g
50
%
Sugar
11
g
12
%
Protein
19
g
38
%
Sodium
533
mg
23
%
Vitamin A
9135
IU
183
%
Vitamin B1
0.3
mg
20
%
Vitamin B2
0.5
mg
29
%
Vitamin B3
4
mg
20
%
Vitamin B5
2
mg
20
%
Vitamin B6
1
mg
50
%
Vitamin B12
0.4
µg
7
%
Vitamin C
90
mg
109
%
Vitamin D
0.2
µg
1
%
Vitamin E
6
mg
40
%
Vitamin K
22
µg
21
%
Calcium
347
mg
35
%
Copper
0.4
mg
20
%
Folate
130
µg
33
%
Iron
4
mg
22
%
Manganese
1
mg
50
%
Magnesium
94
mg
24
%
Phosphorus
386
mg
39
%
Selenium
19
µg
27
%
Zinc
3
mg
20
%
Choline
42
mg
Net Carbohydrates
63
g
* Percent Daily Values are based on a 2000 calorie diet.
The information shown is an estimation only and not a substitute for professional advice.