One Pan Mushroom Mexican Rice

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 400 g cup mushrooms, finely diced
 1 tbsp olive oil
 2 cloves garlic, crushed
 30 g Taco Seasoning Mix
 ½ cup water
 ½ Spanish onion, finely diced
 1 red capsicum, finely diced
 1 cob corn, kernals removed
 1 carrot, peeled and finely diced
 1 long green chilli, finely chopped (optional)
 4 shallots, chopped
 4 cups cooked rice*
 ½ cup grated cheese
Optional extras, to serve
 1 lime, cut into wedges
 1 avocado, diced
 ¼ bunch coriander, to serve
 ½ cup sour cream, to serve
 ½ cup salsa, to serve
Method
1

Preheat grill to medium.

2

Place oil in a large, oven proof frying pan over medium heat. Add garlic and cook, stirring for 2-3 minutes or until fragrant. Add the mushrooms and cook, stirring for 1-2 minutes.

3

Add the Taco Seasoning Mix to the pan. Stir to combine and continue to cook for 1-2 minutes. Add the water, stirring to deglaze the pan.

4

Add onion, capsicum, corn, carrot and chilli. Cook, stirring for 3-4 minutes or until tender.

5

Add rice and shallots to the pan and stir to combine.

6

Top with grated cheese then place the frying pan under the grill and cook for 5-7 minutes or until the cheese is melted.

7

Remove the pan from the grill and top with diced avocado, a squeeze of lime juice and coriander leaves. Serve with sour cream and salsa.

8

*cook ahead or use the store bought cooked rice for added convenience.

Ingredients

 400 g cup mushrooms, finely diced
 1 tbsp olive oil
 2 cloves garlic, crushed
 30 g Taco Seasoning Mix
 ½ cup water
 ½ Spanish onion, finely diced
 1 red capsicum, finely diced
 1 cob corn, kernals removed
 1 carrot, peeled and finely diced
 1 long green chilli, finely chopped (optional)
 4 shallots, chopped
 4 cups cooked rice*
 ½ cup grated cheese
Optional extras, to serve
 1 lime, cut into wedges
 1 avocado, diced
 ¼ bunch coriander, to serve
 ½ cup sour cream, to serve
 ½ cup salsa, to serve
Method

Directions

1

Preheat grill to medium.

2

Place oil in a large, oven proof frying pan over medium heat. Add garlic and cook, stirring for 2-3 minutes or until fragrant. Add the mushrooms and cook, stirring for 1-2 minutes.

3

Add the Taco Seasoning Mix to the pan. Stir to combine and continue to cook for 1-2 minutes. Add the water, stirring to deglaze the pan.

4

Add onion, capsicum, corn, carrot and chilli. Cook, stirring for 3-4 minutes or until tender.

5

Add rice and shallots to the pan and stir to combine.

6

Top with grated cheese then place the frying pan under the grill and cook for 5-7 minutes or until the cheese is melted.

7

Remove the pan from the grill and top with diced avocado, a squeeze of lime juice and coriander leaves. Serve with sour cream and salsa.

8

*cook ahead or use the store bought cooked rice for added convenience.

Notes

One Pan Mushroom Mexican Rice

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