Traybake Veggie Mexican Rice
Think ‘Uncle Ben’s Mexican Style Rice’ with this dish. Fluffy spiced rice with baked kidney beans, soft tempeh bites, and colourful veggies. The perfect dish for a meal prep - just throw everything together and leave in the oven. And super high in protein, for all those looking to increase their plant-protein intake.
Serves: 5 | Total Cooking Time: 60 minutes
Ingredients
250g wholegrain rice, gluten free as needed
3 bell peppers, diced
200g baby corn, chopped
200g courgette, chopped into bite sized pieces
200g tenderstem broccoli, chopped
1.5 tsp ground cumin
3 tsp smoked paprika
40g brown miso paste
2x 400g can of either kidney or black beans (could do a mixture of both)
1 tsp chilli flakes
2 veggie stock cubes, mixed with 900ml boiling water
500g tempeh or tofu, diced
1 lime
Notes: Feel free to swap any of the veggies for veggies you like e.g., peas, carrots etc.
Instructions
Heat up your oven at 200ºC fan.
Place the rice, then veggies, followed by the spices, beans and diced tempeh/ tofu into a large deep oven tray and mix well.
Boil 900ml water and mix in the two veggie stock cubes and the miso paste. Pour the veggie broth into the oven tray and cover the baking dish with tinfoil.
Place in the oven for 45 minutes (or until your rice is fluffy and fully cooked through). Mix everything around at 15 minutes and again at 30 minutes. After the 30 minute mark, also remove your tinfoil for the remaining 15 minutes.
Once cooked, serve up with a squeeze of lime.
If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations.
