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Healthy and flavorful Mexican Rice made with brown rice, topped with sheet-pan roasted yams, red onions, and shishito peppers.  Top with pickled jalapeños and pumpkin seeds for a comforting delicious vegan meal. #mexicanrice

Mexican Rice with Roasted Veggies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 3-4 1x
  • Category: Main, vegan, vegetarian
  • Method: stovetop and instant pot
  • Cuisine: Mexican
  • Diet: Vegan


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.


Units Scale

Mexican Rice 

Roasted Veggies

Garnish- toasted pumpkin seedssour cream ( or vegan sour cream)  and pickled jalapeños


Stove Top Rice Method

  1. In a heavy bottom pot, sauté onion and garlic in oil over medium heat until softened, about 3-5 minutes.
  2. Add rice and cumin, stirring a minute more until rice is coated with the oil.
  3. Add tomato paste, dried oregano and salt.  Stir until paste is fully distributed.
  4. 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.
  5. Leave covered until ready to serve.  The rice will stay warm at least for at least 30 minutes after it is finished.

Roasted Veggies

  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. Place in the middle of the oven for 20 minutes.
  5. 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

  1. Place a scoop of rice in each dish.
  2. Arrange yams, onions and shishito peppers on top.
  3. Garnish with fresh cilantro, sour cream, pickled jalapeños, pumpkin seeds.


Instant Pot Rice Method

  1. Set Instant Pot to sauté function and follow steps 1-3 above.
  2. Add stock and seal the lid, close the pressure valve.
  3. Set on Pressure Cook at High setting for 40 minutes.
  4. 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