Mexican Hot Pot Rice Recipe Vegetarian
Are you looking for a light and tasty vegetarian meal that is easy to make? Try this Mexican Hot Pot Rice recipe! This dish is packed with flavorful and nutritious ingredients that are sure to satisfy. Not only is it vegetarian, but it is also vegan-friendly. This one-pot dish is simple and convenient for busy weeknights or for a weekend treat. Enjoy the delicious flavors of Mexican cuisine without any of the fuss.
Description
This Mexican Hot Pot Rice recipe is a vegetarian one-pot dish that is full of flavor and nutritionally balanced. It combines Mexican-style seasonings, protein-packed beans, and hearty rice to create a flavorful meal that is sure to please. The addition of vegetables and spices makes this a complete meal that everyone can enjoy.
Prep Time
This Mexican Hot Pot Rice recipe takes about 15 minutes to prepare. This includes gathering all of the ingredients, prepping the vegetables, and measuring out the spices and seasonings. This is a great meal for those busy days when you don’t have much time to prepare a meal.
Cook Time
The cooking time for this recipe is about 40 minutes. This includes the time it takes to bring the ingredients to a boil, reduce the heat, and let the ingredients simmer. The cooking time may vary depending on the type of pot you are using and the heat of the flame.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup uncooked long-grain white rice
- 1 (15-ounce) can diced tomatoes
- 2 cups vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 cup frozen corn
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco
- 2 limes, quartered
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, and cook for 5 minutes, stirring occasionally.
2. Add the cumin, chili powder, smoked paprika, oregano, salt, and pepper, and cook for 1 minute, stirring constantly.
3. Add the rice, tomatoes, vegetable broth, black beans, and frozen corn, and stir to combine. Bring the mixture to a boil, reduce the heat to low, and simmer for 25 minutes, or until the rice is cooked.
4. Remove the pot from the heat and stir in the cilantro. Divide the hot pot into bowls, and top with queso fresco and a squeeze of lime juice. Enjoy!
Equipment
- Large pot
- Measuring cups
- Measuring spoons
- Wooden spoon
- Knife
- Cutting board
Notes
It is important to use a large pot when making this dish so that the ingredients have enough room to cook. If you don’t have a large pot, you can use a Dutch oven or a large skillet. You can also adjust the seasonings to your taste. If you prefer a spicier dish, add more chili powder or smoked paprika.
Nutrition: Per Serving
- Calories: 320
- Fat: 9g
- Carbohydrates: 53g
- Protein: 10g
- Fiber: 6g
Recipe Tips
- If you want to add more vegetables to this dish, you can add diced zucchini, carrots, or mushrooms.
- For a creamier texture, you can add a cup of coconut milk to the pot when you add the vegetable broth.
- This dish is great served with a side of warm tortillas or a green salad.
- You can also add cooked shrimp or chicken to this dish for some additional protein.
- Leftovers can be stored in an airtight container in the refrigerator and enjoyed for up to 3 days.
This Mexican Hot Pot Rice recipe is an easy and delicious one-pot meal that is sure to please. It is a great option for busy weeknights or for a weekend treat. Enjoy the flavorful ingredients of Mexican cuisine without all of the fuss.
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