[FOOD | RECIPE] Ranchero Fiesta Rice Dish

I really have no idea what to call this recipe. A part of me wants to call it Mexican-Inspired, but I don’t think that is quite right. I don’t think Southwest-Inspired isn’t right either. So, instead, I went with what what one of the bag of veggies I used says on it:

This makes up the good bulk of the veggies inside of the meal. If you do NOT have this mix, don’t sweat it. Look for a similar mixture or switch it out for another kind of mixture of vegetables. If your mixture doesn’t have beans, add beans (you will want them for a protein punch).

Without further ado, here is the recipe:

[FOOD | RECIPE] Ranchero Fiesta Rice Dish

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  • Brown Rice (or rice of your choice)
  • Frozen Ranchero Fiesta Blend Veggies (or similar)
  • Frozen Corn
  • Frozen Mixed Peppers
  • Frozen Chopped Onions
  • 1 Can of Black Beans
  • Avocado (Optional)
  • 8oz Tomato Sauce, NO SPICES
  • Cayenne Pepper (Optional)
  • Chipotle Powder (Optional)
  • Cumin
  • Tumeric (Optional)
  • Salt
  • Onion Powder
  • Garlic Powder


  1. Cook rice according to directions
  2. While the rice is cooking, place about 1/4th cup of water in a medium/large pan with about 1/3rd of a bag of frozen Ranchero Fiesta (or similar vegetable mix), corn, mixed peppers, chopped onions, and 1 can of black beans. Put on medium-low heat and cover for a few minutes, stirring and watching as they soften. If the water runs out, put an additional 1/4th cup or how much you think you need before they are done softening.
  3. Once the veggies have been softened, throw in some avocado! Stir and let it sit for a few minutes
  4. Add about half of the tomato sauce into the vegetable mixture. Stir.
  5. Once the rice is completed, add in tomato sauce and spice (onion powder, garlic powder, cumin, salt, and, optionally, cayenne pepper, chipotle powder, and tumeric). Stir.
  6. Mix veggies and rice together.
  7. Serve either alone or with your favourite toppings.
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Unless you have quick-cooking rice or a rice cooker, I would recommend you START YOUR RICE FIRST! The rice I have takes about 35 to 40 minutes to cook. The veggies take significantly less time, so I let the rice start cooking until about 25 minutes left, when I start putting the veggies together.

In the meantime, you could prep fresh veggies (if you are using those instead), wash and rinse your beans, and/or make your toppings. Yes, you heard me, toppings. If you wanted crushed tortilla chips, you can make those. If you wanted some vegan sour cream or a vegan taco topping, you can do those as well. Or you can do that after putting in all the vegetables together in a pan:

If you ARE looking for a vegan sour cream topping or a vegan taco topping, try these McDougall newsletter recipes.

The one you see above is the Taco topping, which is literally just a package of 12 oz silken tofu (that stuff is stupidly hard to find though, depending where you are; it can be found in the Asian section of the grocery store) and a pack of vegan-friendly taco spice mix (Bearitos or Old El Paso). If you need to see an actual recipe, you can find it in the notes of the Tex-Mex Potatoes here.

Vegan sour cream is a bit more complex than that, but still super easy. Yeah, sure you can buy the Tofutti sour cream as well, but I found the homemade one was a lot more sour cream-like. It is a package of 12 oz silken tofu, sugar (go for vegan sugar, like Florida Crystals; a lot of sugar is processed with Bone Char), salt, and lemon juice. You can get the recipe here, about four recipes down. I personally didn’t measure out my ingredients when I did it, but you can, if you’d like.

Once the veggies are softened, you can throw in the avocado:

Of course. throwing in avocado is entirely optional. Avocados are definitely too expensive for me to want to buy, unless I know I will use them often.

Don’t forget to add half a can of tomato sauce into this veggie mixture:

If your rice is done by now, throw in the remaining tomato sauce, plus a bunch of spices (you can see a lot of cumin here). Stir it afterward.

Then add your veggies and stir that.

THEN YOU ARE DONE! I personally added both the taco topping and the vegan sour cream to my plate.

I only had one small bowl of the meal; the remainder I stored in the fridge and ate it over the next couple of days.

This meal was DELICIOUS! I actually based it on a meal I had from the night before, which I will more or less detail in another post (an “I’ve eaten this before” summary thing with additional suggestions of recipes). Instead of the tomato sauce, I used chipotle & adobo paste (made using my blender). It was DELICIOUS, but super hot.

Let me know if you gave this dish a try!