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Friday, 26 August 2016

Mexican Bean Rice

Vegan, Dairy-free, Gluten-free, Wheat-free, Yeast-free
Mexican has to be my favourite flavour of Food!
Rice and Beans are a staple food in many cultures around the world!

This Rice dish includes 3 of my favourite Beans- Cannellini Beans, Black Beans and Kidney Beans.
I chose to combine Beans and Rice as when paired together, make a complete protein! 
A complete Protein is a ''source of protein that contains an adequate proportion of all nine the essential amino acids necessary for the dietary needs of humans.

Protein is vital on a Vegan diet, and what better way to up your Protein levels with some delicious Mexican Rice?! 

-1 Garlic clove (crushed)
-1 Red Onion (finely chopped)
-1 Red Pepper
-1 Green Pepper
-1 Yellow Pepper 
-1 cup of Wholegrain Brown Rice (washed)
-1 Teaspoon of Oregano
-1 Teaspoon of Cumin Seeds
-1 & 1/2 Teaspoon of Paprika
-Pinch of Salt
-2 tablespoons of Tomato puree
-1/4 carton of Cannellini Beans (washed & drained)
-1/2 carton of Kidney Beans (wash & drained)
-1 carton of Black Beans (washed & drained)
-1 small Can of Sweetcorn (washed & drained)
-2 Cups of Vegetable Stock (I used Kallo Wheat/Gluten Free stock)

With the leftover Beans, you can save them & use them for another Recipe, or add them into a Salad!

Step 1- Wash and Prepare your Ingredients!

Step 2- Lightly heat up a little Olive Oil in a Large Pan and add the chopped Onion, Garlic and Mixed Peppers.
 Lightly fry for about 3 minutes.
Step 3- Add in the Wholegrain Rice along with the Spices & Salt. Thoroughly coat the Rice with the Oil and leave to cook for a few minutes. 
Step 4- Add in the Tomato Puree, mix thoroughly and leave to cook for 2 minutes.

Step 5- Pour in your Vegetable Stock, Beans, Salt and Sweetcorn.

 Bring to the Boil, then turn down the heat and simmer with a lid on for around 25-30 minutes.
Make sure the Rice doesn't stick to the Pan, so stir occasionally and add some extra Stock/Water if needed.

Step 6- When the Rice has fully cooked, turn off the heat and leave to stand for 5 minutes whilst you prepare your dish! 

Leaving it to stand also helps the rice soak up any left over Stock, which leaves the Rice fully cooked, moist and ready to eat!

Serve with Gluten-free Wraps, Guacamole & Salsa....what's more Mexican than that?!?!
Click HERE to be taken to my delicious 3 ingredient Guacamole Recipe.


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I hope you enjoyed this recipe!

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Holly Jade


  1. oh wow! I love Mexican food so much too, I will definitely be trying this recipe out very soon - thank you for sharing lovely x

    1. Mexican food is delicious! I love all of the different spices and cooling dips!
      Let me know how you get on!!!!!
      Happy cooking x

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  3. hi can this be eaten cold? how long would it keep in the fridge? thanks

  4. I eat it cold for about 2 days after..just make sure to store in the air tight container in the fridge :)


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