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
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