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Healthy & Flavorful Mexican Rice made with brown rice, topped with sheet-pan roasted yams, red onions, and shishito peppers. Serve with pickled jalapeños and pumpkin seeds for a comforting delicious vegan meal. (Stovetop or Instant Pot) Video!
Forget your voice, sing! Forget your feet, dance! Forget your life, live! Forget yourself and be! ~ Kaman Kojouri
This Mexican Rice is topped with Sheet Pan Veggies is homey and satisfying. The short-grain brown rice has a nutty full flavor that cooks up plump, savory and slightly creamy, reminiscent of risotto. The rice stands alone as totally delicious!
But we make it even tastier topping with roasted yams, red onion, and shishito peppers. These go in the oven all on one sheet pan. Brown rice takes a little time to cook but once you get it going, it is hands-off.
You could go wild with toppings or keep it simple with a little sour cream (vegan or regular) and pickled jalapeños. Oh my, these jalapeños are completely addicting. I really encourage you to try them!
We have links at the bottom of this post for delicious possible topping additions.
Mexican Rice | Video
Ingredients in Mexican Rice:
- garlic cloves
- short-grain brown rice
- cumin, chili powder, ancho chili powder
- tomato paste
- dried oregano
- chicken or veggie stock
How to make Mexican Rice with Sheet Pan Veggies
Make the Mexican Rice: In a heavy bottom pot or dutch oven, sauté onion and garlic in oil over medium heat until softened, about 3-5 minutes. (See recipe notes for Instant Pot Version)
Add rice and cumin, stirring a minute more until rice is coated with the oil. Stir in tomato paste until it is fully distributed.
Add stock, bring to a boil, cover and simmer for 1 hour.
While the rice is cooking roast the veggies.
In a bowl toss sliced yams with oil, maple syrup, cumin, chili powder, ancho chili powder and salt.
Lay them out on a parchment-lined sheet pan along with the onions. Scrape out the remaining liquid from the yam bowl and spread over the onion slices on the pan. Add a little oil in the bowl first, if needed, to get them all lightly coated.
Roast yams and onions in the oven for 20 minutes. Add peppers and broil for 3-5 minutes.
Assemble bowls with Mexican rice, yams, onions and peppers. Garnish with toasted pumpkin seeds and sour cream (vegan or regular).
Serve Mexican Rice with these recipes:
- Pickled Jalapeños
- Fermented Hot Sauce
- Pico de Gallo
- Mexican Street Corn
- Creamy Avocado Salsa
- Avocado Salad with Oranges, Cilantro and Lime
- Mexican Slaw with Cilantro and Lime
My family left this week on a school backpacking trip. Husband, daughter and son…everyone is out of the house. Just me and the dog. For the first time in 16 years, I am home alone. It has been indeed blissful, though I am realizing on a deeper level that having a family is what makes this solitude special. As I relish in the expansive time and space, I feel a deeper appreciation for the balance in my life. Sometimes I can get so focused on what I don’t have, like freedom of time and space, I forget to recognize what I have. Of course, it is easy to contemplate this now in my quiet clean house. It is my intention to hang on to this awareness as my trail weary people return. To flow and open more resisting less with this current chapter of my life, just allowing it to be what it is, chaotic, messy, profound and deeply rich with joy and love just waiting to be received.
Wishing for you much joy, love, and nourishing food,Print
Healthy and flavorful Mexican Rice with roasted yams, red onion, and shishito peppers. Top with pickled jalapeños and pumpkin seeds for a comforting delicious vegan meal.
- 2 tablespoons oil
- 1 small onion, diced
- 1 clove garlic, diced
- 1 cup short grain brown rice
- 1/2 teaspoon cumin
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 3/4 teaspoon sea salt, adjust to taste
- 2 1/2 cups chicken stock or veggie stock
- 1 lb yams, sliced about 1/4 inch thick
- 8 padrones or shishito peppers (sub poblanos or bell peppers)
- 1 red onion, sliced into 1/2 inch rings
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ancho chili powder (optional)
- 1 tablespoon maple syrup
- 2 teaspoons avocado oil or olive oil
Stove Top Rice Method
- In a heavy bottom pot, sauté onion and garlic in oil over medium heat until softened, about 3-5 minutes.
- Add rice and cumin, stirring a minute more until rice is coated with the oil.
- Add tomato paste, dried oregano and salt. Stir until paste is fully distributed.
- Add stock, bring to a boil, cover and simmer for 1 hour. Give a stir and test rice for doneness. It may need another 10 -20 minutes.
- Leave covered until ready to serve. The rice will stay warm at least for at least 30 minutes after it is finished.
- Preheat oven to 400 degrees.
- In a bowl toss sliced yams with oil, maple syrup, cumin, chili powder, ancho chili powder and salt. Place in one layer on a lined sheet pan. Add onion to the pan.
- With a rubber spatula scrape out the bowl that you tossed the yams in, spreading the sauce mixture over the sliced onions, add a little oil if needed.
- Place in the middle of the oven for 20 minutes.
- Toss shishito peppers in oil and salt. Add to the sheet pan after the 20 minutes. Put back in the oven on broil 3-5 minutes on the middle rack. (Be careful if using parchment– it can catch on fire under the broiler.)
Put it all together
Instant Pot Rice Method
- Set Instant Pot to sauté function and follow steps 1-3 above.
- Add stock and seal the lid, close the pressure valve.
- Set on Pressure Cook at High setting for 40 minutes.
- Let naturally release for 10 minutes.
Shishito Peppers are becoming more popular. If not available for you, substitute strips of poblano or bell pepper.
- Serving Size: 1 cup Mexican rice with 1 cup roasted veggies
- Calories: 445
- Sugar: 8.3 g
- Sodium: 883.8 mg
- Fat: 11.3 g
- Saturated Fat: 1.7 g
- Carbohydrates: 81.3 g
- Fiber: 8.5 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: Mexican rice recipe, Instant pot Mexican rice, Mexican rice with roasted veggies, vegan Mexican rice,