Mexican Inspired Rice, Bean and Veggie Bake

This Mexican-inspired rice and bean bake is a wholesome, comforting mid-week meal cooked in one pot making clean up super easy! Packed with flavour, protein and fibre and topped with melted cheddar cheese for a bit of indulgence.

1 hour
Meal Prep


  • The ideal cooking vessel for one-pot dishes, are heavy-bottomed pots made of cast iron or stainless steel, as they distribute heat evenly and can be used on the stovetop or in the oven - a cast iron sauté pan is one of our most used items in our kitchens (the best investment). Le Creuset and La Cuisine offer a variety of sizes and fun colours - they look great just sitting on the stovetop!

  • If you don’t have an ovenproof pan with a lid you can transfer to an ovenproof dish and cover with tinfoil.
  • 1 brown onion (diced)
  • 1 red capsicum (diced)
  • 2 zucchini (diced)
  • 1 tsp dried oregano
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 garlic cloves (crushed)
  • 2 Tbsp tomato paste
  • 400g tin black beans (rinsed and drained)
  • 400g tin kidney beans (rinsed and drained)
  • 1 cup frozen sweetcorn
  • 1 cup basmati rice
  • 400g tin chopped tomatoes
  • 1 ½ cups stock
  • 1 cup cheddar cheese (grated)
  • ¼ cup coriander
  • Olive oil
  • Salt and pepper
  1. Preheat the oven to 200 degrees, fan bake.
  2. Add a generous drizzle of olive oil to a large saute dish or pan over medium heat. Add the onion, oregano, capsicum, zucchini, salt and pepper; cook for 7-10 minutes until the vegetables have softened and started to caramelise.
  3. Add the paprika, cumin, coriander, garlic and tomato paste and cook for a couple more minutes until fragrant, adding a little more olive oil if needed.
  4. Add the black beans, kidney beans and frozen sweetcorn and cook for a few minutes until the sweet corn has defrosted.
  5. Add the rice, chopped tomatoes and stock and bring to a boil, pop the lid on and place in the oven. Cook for 35 minutes then remove the lid and sprinkle over the cheese before popping it back into the oven to cook for another 10 minutes. *If you don’t have an ovenproof pan with a lid you can transfer to an ovenproof dish and cover with tinfoil.
  6. Remove from the oven and garnish with some fresh coriander.


  • You can serve this dish along side a fresh green salad or slaw.


  • Swap beans for 500-600g of beef mince. Simply add the mince after step 2 and cook until all the moisture has evaporated and the mince is starting to brown. Follow the recipe as is but omit the beans.


  • Top with avocado / guacamole

  • Top with sour cream