This flavourful, spicy Mexican vegetable rice is loaded with fresh veggies, an easy way to incorporate them into a delicious meal! This is a great one-pot dish to eat as-is, or you can wrap up the rice in a burrito.
- 1 cup uncooked white rice
- 1 onion, diced
- 4 cloves garlic, minced
- ½ cup sweet peas, frozen or canned (optional)
- ¼ cup corn kernels, frozen or canned
- 1 small red bell pepper, cored and diced
- ½ teaspoon cumin, ground
- ½ teaspoon smoked paprika
- 2 teaspoons salt
- 1 green onion, sliced in rings (optional)
- 400g canned tomatoes undrained, or about 5 tomatoes pureed (1½ cup)
- 5 sliced artichokes
- 3 tablespoons black olives, sliced
- 1 jalapeño cored, seeded and diced (optional)
- 2 tablespoons fresh oregano – divided
- ½ teaspoon red chili, ground
- ½ cup water
- 3 tablespoons fresh chopped parsley
- black pepper, pounded, to taste
- 3 tablespoons olive oil
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- Soak rice for ½ – 1 hour.
- In a large 6” pot on medium heat, sauté onion and garlic in olive oil for 1-2 minutes, until onions are translucent and fragrant. Add peas, corn, bell pepper, cumin, paprika, and salt; stir and sauté vegetables for another minute.
- Add rice, stir in green onion, and mix well. Now add canned tomatoes, artichokes, black olives, jalapeño, half the fresh oregano leaves, red chili ground, and water, and stir ingredients in.
- Bring it to boil, cover and simmer on low heat for 20 minutes or until rice is tender.
- Garnish with oregano and parsley. Serve hot.
The Mexican flavors in this rice come from the cumin, chilies, and oregano. If you don’t have jalapeños or prefer less heat, skip them. No fresh oregano? Used dried. Instead of parsley, you can just use oregano or chopped fresh coriander. No paprika? Skip it – no one is going to know! No black olives? Green pitted olives will do.