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Vegetarian Mexican rice slice recipe
Vegetarian Mexican rice slice recipe
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Simplify weeknight meals with easy one-pan Mexican rice bake.
Ingredients:
  • 510.00 gm Liquid Vegetable Stock
  • 200.00 gm white long-grain rice
  • 44.40 gm tomato paste
  • 1 tsp Mexican chilli powder
  • 1.25 gm ground cumin
  • 1 tsp dried oregano
  • 1 red capsicum, chopped
  • 165.00 ml frozen corn kernels
  • 2 x 125g cans black beans, drained, rinsed
  • 62.50 ml chopped fresh coriander
  • 312.50 ml grated cheddar
  • 5 eggs, lightly beaten
  • Smashed avocado, to serve
  • Light sour cream, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • Preheat your oven to 200/180C fan-forced. Grease a 5cm-deep, 20.5cm x 26cm baking dish and line the base and sides with baking paper.
  • In a large saucepan, combine stock, rice, tomato paste, chilli powder, cumin, and oregano. Bring to a boil over high heat, then reduce heat to low and cover. Let it simmer undisturbed for 10-12 minutes until liquid is absorbed and rice is just tender (avoid overcooking). Remove from heat, set aside partially covered for 5 minutes before serving.
  • Stir in capsicum, corn, beans, chopped coriander, and 1/2 cup cheddar into the rice. Season with salt and pepper, then gently mix in the egg. Transfer the mixture to the baking dish, smoothing the top with a spoon. Sprinkle the remaining cheese on top. Bake for 35 to 40 minutes until golden and set. Let it rest for 5 minutes before serving.
  • Top the slice with creamy avocado, tangy sour cream, and fragrant coriander sprigs before serving.

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