Prep + Cook Time: 1 hour
Serves: 4
Dinner, Vegetarian, High-Fibre
This Vegetarian Mexican Rice is one of The Bod’s all-time classics. Wholesome, colourful, and full of flavour.
It’s the perfect weeknight dinner: rich in plant protein, packed with fibre, and bursting with fresh Mexican-inspired ingredients like avocado, corn, and coriander.
Whether you’re feeding the family or meal-prepping for the week ahead, this recipe is a staple you’ll come back to again and again.
INGREDIENTS
1 tablespoon extra virgin olive oil
1 clove garlic, crushed
1 cup (200g) brown rice
½ teaspoon chilli powder
1 teaspoon ground cumin
½ teaspoon fine Himalayan salt
1 cup (250ml) vegetable stock
400g can butter beans, drained and rinsed
400g can diced tomatoes
2 cobs corn (400g), husk and silk removed
1 medium avocado (125g), sliced thinly
1 fresh long red chilli, sliced thinly
2 tablespoons fresh coriander leaves
1 medium lime (65g), cut into wedges
METHOD
-
Sauté the base:
Heat oil in a large frying pan over medium–high heat. Add garlic and cook until fragrant. Stir in chilli powder, cumin, and salt; cook for 30 seconds or until aromatic. -
Cook the rice:
Add vegetable stock, tomatoes, and rice; bring to the boil. Cover with a tight-fitting lid, reduce heat to low, and cook for about 45 minutes or until rice is tender and liquid absorbed. -
Prepare the toppings:
Meanwhile, heat a grill pan (or barbecue) over medium–high heat. Cook corn, turning often, for 8 minutes or until tender and charred. Cool slightly, then slice kernels from the cob. -
Assemble and serve:
Divide Mexican rice among bowls. Top with corn, avocado, chilli, and coriander. Sprinkle with extra chilli powder if you love a little heat, and serve with lime wedges.
NUTRITION (per serve)
Calories: ~553 kcal
Protein: 13.6g
Carbs: 82.5g
Fat: 15.3g
Fibre: 11.8g
TIPS & VARIATIONS
- Add grilled chicken or tofu.
- Mix through black beans for a heartier texture.
- Top with a dollop of Greek yoghurt or vegan sour cream for creaminess.
- Perfect for Meal Prep Sunday and it reheats beautifully.
This one’s a true OG Bod recipe. It’s vibrant, nourishing, and ridiculously satisfying. I love making it on Sundays for an easy grab-and-go meal that feels like a hug in a bowl.
Sophie x
