Vegan Mexican Rice Recipe

Name: Vegan Mexican Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rice; 1/2 cup beans, corn,carrots and peas (the frozen mixed veggies); 1/2 mushroom; 1 teaspoon oil; 1/2 cup bell pepper (green and red); 1 serrano pepper; 1/2 white onion; 1/4 teaspoon jeera powder (cumin); 3 teaspoons taco seasoning (taco bell or any other); 1 maggi vegetable bouillon cube (or any other vegetarian bouillon)

Servings: persons

2 cups rice
1/2 cup beans, corn,carrots and peas (the frozen mixed veggies)
1/2 mushroom
1 teaspoon oil
1/2 cup bell pepper (green and red)
1 serrano pepper
1/2 white onion
1/4 teaspoon jeera powder (cumin)
3 teaspoons taco seasoning (taco bell or any other)
1 maggi vegetable bouillon cube (or any other vegetarian bouillon)

1
dice up all the veggies, except the mushroom which should be in larger pieces.
2
Cook the rice, Keep aside.
3
Heat oil, add onion, add serrano pepper.
4
Fry till lightly brown.
5
add jeera (cumin) Fry lightly till golden.
6
add veggies, do not add water as the water from the mushrooms will be enough to cook the veggies, add the bouillon cube.
7
cook till veggies are done.
8
Add salt to taste.
9
add rice, mix.
10
then sprinkle taco seasoning lightly on top and mix lightly.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups rice, 1/2 cup beans, corn,carrots and peas (the frozen mixed veggies), 1/2 mushroom, 1 teaspoon oil, and more.

Yes, Vegan Mexican Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Mexican Rice

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