A delicious vegetarian alternative to a Mexican staple. 


  • 1 tbsp extra virgin olive oil

  • 1 clove garlic, crushed

  • 1 cup brown rice

  • 1/2 tsp chilli powder

  • 1 tsp ground cumin

  • 1/2 tsp fine Himalayan salt

  • 1 cup vegetable stock

  • 400g can butter beans, drained, rinsed

  • 400g can diced tomatoes

  • 1 cob corn, husk and silk removed

  • 1/2 avocado, sliced thinly

  • 1 fresh long red chilli, sliced thinly

  • 2 tbsp fresh coriander leaves

  • 1 lime, cut into wedges


  • 1.

    Heat oil in a large frying pan over medium-high heat. Add garlic; cook, stirring, for 1 minute or until fragrant. Stir in rice, chilli powder, cumin and salt; cook, stirring, for 30 seconds or until coated in oil.

  • 2.

    Add vegetable stock, beans and tomatoes; bring to the boil. Cover with a tight-fitting lid. Reduce heat to

  • 3.

    Low; cook for 45 minutes or until rice is tender and liquid is absorbed. Stand for 5 minutes.

  • 4.

    Meanwhile, preheat a chargrill pan (or barbecue) over medium-high heat. Cook corn cob, rotating, for 8 minutes or until tender. Cool slightly, then slice kernels from cob.

  • 5.

    Divide Mexican rice among bowls; top with corn, avocado, chilli and coriander. Sprinkle with extra chilli powder, if you like. Serve with lime wedges.


Exclusive recipe by Sophie Guidolin's app, The Bod.

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