Mexican Rice | Free Vegan Recipe

This delicious, vegan dish is so easy to whip up and is perfect for lunch, a post-workout snack, or as a side with dinner. This recipe is from THE BOD Nutrition and can also be found in THE BOD app, along with 160+ nutritious meals, snacks and desserts. 

Mexican Rice

Serves: 4

INGREDIENTS:

• 1 tbs Olive Oil
• 3g Garlic Clove
• 1 cup Brown Rice
• 1 cup Vegetable Stock (Salt reduced)
• 1 cup Corn
• 1 tsp Chilli Powder
• 1/2 tsp Cumin, ground
• 75g Avocado
• 2 tbs Lime Juice
• 2 tbs Coriander
• 400g Diced Tomatoes (Canned)

METHOD:

1. Heat olive oil in a large skillet over medium to high heat.
2. Mince the garlic clove and add to the skillet and cook stirring frequently until fragrant (approximately 1 minute).
3. Stir in the rice, vegetable stock, drained beans, tomatoes, corn, chilli powder and cumin.
4. Season with salt and pepper to taste.
5. Bring to the boil, cover, reduce heat and simmer until rice is cooked through (approximately 40 minutes).
6. Peel and dice avocado and stir in, along with the lime juice and coriander.
7. Serve immediately.

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Nutritional info per serve:

Cals: 384 Protein: 11.4g Fat: 9.9g Carbs: 6.3g Fibre: 6.1g Sugars: 7.8g

Let us know in the comments below if you give it a go!