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Tex Mex Brown Rice Veggie Bowl

15 Minutes
4 Servings
14 Ingredients


Leftover rice? Enter a gluten-free dinner you can make in minutes. Best of all, it’s a delicious dish even your veggie friends will love.


1. Heat a little olive oil in a frying pan and fry onion, garlic, smoked paprika, coriander and chilli until lightly golden and fragrant.

2. Add the sliced baby marrows and corn kernels and continue to fry until golden.

3. Season with a little salt and pepper and add in the rice.

4. Stir-fry for a couple of minutes until rice is heated through.

5. Add the spring onion, lime zest and juice and taste for seasoning.

6. Divide between four serving dishes and top each one with a few fresh avocado slices, a dollop of sour cream and a fried egg.

Nutritional Information

Not Available


  • 2 cups (500 ml) brown rice; cooked as per packet instructions
  • Olive oil
  • 1 large onion; peeled and finely chopped
  • 2 cloves garlic; peeled and crushed
  • 1 tsp. (5 ml) smoked paprika
  • 1 tsp. (5 ml) ground coriander
  • 1 chilli; finely sliced
  • 4 baby marrows; sliced
  • 2 mielies; kernels only
  • 4 spring onions; finely sliced
  • Zest and juice of 2 limes
  • 2 avocados; peeled and slice, to serve
  • Sour cream; to serve
  • 4 fried eggs; to serve