Sally’s Mexican-Spiced Rice

Sally’s Mexican-Spiced Rice
Heather Nicholds, C.H.N.

Sally paired some yummy Mexican spices with rice and veggies for an easy and delicious bowl of healthiness ~H

Hi Heather – it could be prettier but it’s still tasty!

By the way, my husband and I tried the sweet potato stew recipe and it was awesome, so thank you for that!

  • 1/2 cup brown rice
  • 1 tsp Mexican spice mix (Herbie’s Spices: paprika, cumin, sea salt, smoked paprika, coriander seed, amchur, chilli, cinnamon, coriander leaf, oregano)
  • 1/2 can organic cannellini beans, drained
  • 1/2 avocado, mashed
  • 1 tomato, diced
  • small bunch parsley, chopped
  • 1 spring onion, finely snipped
  • handful toasted pumpkin seeds
  • 1/2 yellow capsicum, diced
  • 1/2 zucchini, diced
  • 1 heaped tbsp black chia seeds

(hope I didn’t forget anything!)

I cooked the rice in water with the spice mix until cooked then threw everything else in and mixed well.

Thanks, Sally

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