Easy Mexican-Style Veggies and Rice

Sometimes when I’m feeling lazy and I want something easy yet tasty I like to throw veggies and rice together with some spices and call it a day.  I mean it’s healthy, filling, and you can pretty much convert rice and veggies into any kind of flavor style you’re in the mood for.  This recipe for Veggies and Rice has never let me down.  The recipe I’m going to give has a Mexican flare, but the foundation of this recipe is incredibly versatile and you can seriously add whatever veggies and spices you want to transform the dish.  Although this is not supposed to be a culinary masterpiece, it’s a great healthy and easy meal to make on an evening after work when you just want to curl up and watch Game of Thrones for hours.

It’s been pretty hectic at work lately.  I’ve been with my agency for about 5 months now, and seriously since I started there the workload for employees has doubled.  So I’d like my 5 month raise pronto.  Anyways, when I get home I’m tired.  And I FORCE myself to go on a run or something because my boyfriend’s a personal trainer and I feel guilty about all his clients that are working out at the moment and I’m not.  So sometimes I’m not in the mood to cook, but I also can’t decide what to order on Seamless that’s healthy.  Because literally nothing’s healthy for take-out unless it’s sushi, and I love sushi but my boyfriend is petrified of it after a traumatic food poisoning incident.


This meal has always been the solution.  I make it quite frequently, and it’s good to pack up for lunch the next day.  You can put whatever veggies you want in it to match the spices.  I put zucchini, black beans, peppers, and corn, but try adding mushrooms and jalapeños!  As for the spices, you could make this dish Mexican as I do with cumin and chili powder, or Cajun with some Cajun seasoning and cayenne, or it tastes great without any seasoning except for salt, pepper, and red pepper flakes!  Just slightly alter the veggie selection to match the types of spices you use.  Salt, pepper, and red pepper flakes are a staple in ALL my dishes so that’s a must!  Oh I’ve also thrown shrimp in this recipe before too, and substituted quinoa for rice.  Why not?


Mexican-Style Veggies and Rice (serves 4)


  • 1 cup rice
  • 15 oz can fire roasted diced tomatoes, undrained
  • 15 oz can black beans, drained and rinsed
  • 1 zucchini, sliced in halves
  • 1/2 red bell pepper, sliced lengthwise and halved
  • 1/2 cup frozen corn
  • 2 cloves garlic, minced
  • 1 Tbsp. olive oil
  • 1 cup water
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp red pepper flakes
  • Salt and pepper to taste


Heat olive oil in a large skillet over medium-high heat.  Once hot, add bell pepper and zucchini and sauté until soft, about 5 minutes.  Add garlic and corn and continue sautéing for another couple minutes, until all veggies are soft.  Add the can of drained and rinsed black beans and diced tomatoes.  Stir to combine and add spices.  Add cup water and bring to a boil.  Add cup of brown rice and reduce heat to medium-low and cover with a lid.  Let simmer for 10-20 minutes until liquid is absorbed and rice is cooked.  You may need to add a small amount of water to the rice if the water has absorbed before the rice is cooked, or cook the rice a little longer if there is still too much liquid.  Taste and season with any more salt and pepper if needed.  Serve hot and topped with cheese if desired!  Also, I like to load up the hot sauce on this dish!



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