One Pan Mexican Rice

Bring the fiesta to your kitchen with this easy one pan meal the whole family will love! This easy budget-friendly dish is packed with bold flavors from cumin, paprika, chili, and garlic. Add some grated cheese on top of warmed rice for a dose of melted goodness. For a plant-based option, simply omit the sour cream or replace with a vegan alternative.


Time to cook: 40 minutes, 10 minutes prep time

Serves: 3


  • 1 tbsp extra virgin olive oil 
  • ½ red onion, finely diced 
  • 2 garlic cloves, minced
  • 2 capsicum, sliced
  • 400g (14.1oz) tin black beans, rinsed
  • 1 cup frozen corn kernels
  • 1 tbsp sweet paprika
  • 2 tsp ground cumin 
  • 1 cup basmati rice, rinsed 
  • 1 ½ cups vegetable stock
  • 400g (14.1oz) tin tomatoes 

To serve:

  • ½ cup sour cream, or plant-based alternative
  • 1 avocado, cubed
  • ¼ cup sliced jalapeños, or chili flakes
  • ¼ bunch coriander, leaves picked
  • Cheese of choice – either dairy or plant-based alternative, grated or shredded (optional)


Heat the olive oil in a non-stick pan over a medium heat. Add the red onion and garlic to pan. Season generously with sea salt and black pepper and sauté for 4 minutes or until the onion starts to soften.

Add the capsicum, black beans, frozen corn, sweet paprika, and cumin to the pan. Sauté for 3 minutes or until the spices are fragrant. Add the rice, vegetable stock, and tinned tomatoes and bring to the boil. Cover with a tight-fitting lid, reduce the heat and simmer for 20 minutes.

Turn the heat off and leave to rest for 10 minutes. Don’t remove the lid. Allowing the rice to rest will ensure the rice is properly cooked.

Remove the lid and fluff the rice. Add cheese if using. Top with sour cream, avocado,  jalapeños, and coriander.

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