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One Pot Mexican Rice

  • Total Time: 15 minutes
  • Yield: 2 1x
  • Diet: Gluten Free


Units Scale
  • 2 tsp extra virgin olive oil
  • 250 g SunRice steamed brown rice
  • 400 g tin black beans
  • 400 g tin corn kernels
  • 400 g tin diced tomatoes
  • 1 tbsp taco seasoning
  • 50 g cherry tomatoes, diced
  • 1/4 small red onion, finely chopped
  • 1/4 avocado, chopped


  1. Heat 1 tsp olive oil in a deep saucepan or wok on medium-high heat, add rice, spice, corn, black beans, tinned tomatoes and stir. Turn the heat to simmer and cook for 5 minutes.
  2. Meanwhile, make a quick salsa by combining cherry tomatoes, red onion, and avocado. Toss with 1 tsp olive oil and a pinch of salt.


  • You can add a tin of tuna if you’d like.
  • This recipe is great for meal prep so make extra for leftovers. Store in the fridge in an airtight container for up to 2-3 days.
  • Gluten-free option: Make sure the Mexican spice or Fajita mix is gluten-free to make this recipe gluten-free.
  • Pregnancy: Store leftovers in the fridge in an air-tight container as soon as possible or within 2 hours. Eat leftover foods within 24 hours and reheat foods to ‘steaming’ hot.
  • Prep Time: 5 mins
  • Cook Time: 10 mins