Mexican Vegetable And Bean Rice

45 min cook time
11 min prep time
main dish
Preperation Time:
11 mins
Cooking Time:
45 mins

nutrition facts

Serving Size1 ServingPer Serving%Daily Value*
Calories1262Calories from Fat198
Total Fat22.0g34%Saturated Fat3.4g17%
Dietary Fiber27.6g110%Sugars17.4g
Protein41.2gVitamin A80% ·
Calcium25%Vitamin C207%
· Iron63%

nutrition facts

Serving Size1 Serving
Total Fat22.0g34%
Dietary Fiber27.6g110%
· Iron63%
Per Serving%Daily Value*
Calories from Fat198
Saturated Fat3.4g17%
Vitamin A80% ·
Vitamin C207%


  1. Wash the rice and drain all the water.
  2. Soak the red kidney beans overnight and pressure cook this till it becomes soft. Drain the water and keep it aside.
  3. In a wok, heat oil and throw in the chopped garlic. Add the sliced onions and sauté till it becomes soft and pink. Now add the chopped bell peppers. Add salt and sauté well.
  4. Now add the rice and sauté well till it starts to crackle. Add the pureed tomatoes and mix well. Add the cooked red kidney beans, corn and throw in pepper and oregano. Into this add vegetable stock. Adjust salt if necessary. Allow the mixture to come to a boil.
  5. Turn the flame down to a simmer and cook covered till the rice is cooked well and the water has evaporated. Once done, fluff the rice with a fork. Garnish with chopped coriander leaves and spring onions.
  6. Serve hot/ warm with freshly cut salads.

This delicious bowl of rice is a whole meal in itself and contains the goodness of a whole lot of vegetables and kidney beans. It is protein rich and has enough carbs to keep you full and energetic through the day.

This dish is: Low in saturated fat, No cholesterol, Very high in manganese and High in vitamin C.