One Pot Mexican Rice - My go to meal prep

This is my go to meal on a Sunday when I am prepping for the week. It's quick and easy which I always look for. Plus it has a nice nutritional balance. I simply cook a big batch (double if you wish) seperate in containers and freeze or pop it in the fridge for a quick meal. 



  • 1 tablespoon coconut oil
  • 1 brown onion, finely chopped
  • 1 red or green capsicum, finely chopped
  • 1/2 punnet cherry tomatoes
  • 1 grated zucchini
  • 1 corn cob (skinned)
  • 400g lean turkey or chicken mince
  • 2 garlic cloves, crushed
  • 1 tsp FS Taco Seasoning 
  • 400g can black beans, drained, rinsed
  • 1 tin chopped tomatoes
  • 1/3 cup fresh coriander sprigs
  • 125g jasmine rice to serve (I use the talida packet)
  • 1 small avocado, sliced
  • Lime wedges, to serve


  1. Heat oil in a large pan. Add onion and garlic and cook until browned. 
  2. Add in the mince meat and cook for a further 3 - 5 min or under almost cooked through. Stir in the Freedom Spices taco seasoning until well mixed in.
  3. Add in crushed tomatoes, bring to a boil and then simmer.
  4. Once simmering, add cherry tomatoes, black beans, zucchini, corn and capsicum and any other vegetables you want to use up. Cook for 5 minutes. 
  5. Stir through cooked rice.
  6. Serve into your bowls and top with avocado and a wedge of lime.


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