Recipe: Brown Rice, Bean and Veggie Salsa Bake (Vegetarian/Vegan)


  • 1 cup brown rice
  • 1tbs olive oil
  • 400g can kidney beans, rinsed and drained
  • 400g can of diced tomatoes no added salt
  • 1 red capsicum diced
  • 1 zucchini diced
  • 1 cup corn kernels
  • 1 red onion finely diced
  • ½ cup grated cheese or plant-based cheese alternative
  • 1 tsp cumin
  • 1tsp paprika
  • 2tsp garlic powder
  • ½ avocado
  • ¼ cup Greek yoghurt or sour cream to serve (optional)


  1. Heat olive oil in a large, deep oven proof frying pan with lid and cook onion until brown. Add dried spices, stir until onion is coated.
  2. Add tinned tomatoes, capsicum, zucchini, corn, beans, rice and 1.5 cups water bringing to the boil while stirring.
  3. Remove from stove, place lid on frying pan and bake in oven for 40 minutes, remove lid and add cheese cooking for a further 5 minutes
  4. Serve with diced avocado and Greek yoghurt as desired.

By Caitlin Mannion, Dietitian

4 thoughts on “Recipe: Brown Rice, Bean and Veggie Salsa Bake (Vegetarian/Vegan)”

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