Cheesy Mexican Rice & Meat Free Mondays

Cheesy Mexican Rice & Meat Free Mondays

Meat Free Monday

You may have noticed that MammaChef Jozi is an avid supporter of Meat Free Mondays (see the South African Facebook page here). So what’s the big deal?

You don’t have to go vegan, but even one day of not eating meat has so many benefits.

Lowering your carbon footprint – this includes greenhouse gasses which are produced by livestock, farming, transportation and the masses of water it takes to produce meat.

Think of the animals – commercial farming methods have lead to unimaginable treatment of animals and going one step further than Meat Free Monday, it would be a good idea to be conscious of where your food comes from.

Your health – Reducing intake of meat has been proven to lower risk of heart disease, diabetes, obesity and even cancers. When planning a meat free meal, we tend to focus on adding even more nutrition to our plant based meals, thereby including foods with more polyunsaturated fats, plant protein, fibre and vitamins.

Why Monday? Well, Monday just seems like a good day, doesn’t it?

So… if not, why not?

Cheesy Mexican Rice

I ended up making an enormous wok type pot of this and after dinner, there was only enough left for one of us to take for lunch. It was so, so very yummy and I really just chucked a lot of stuff in a pot and waited for it to cook (while having my little glass of wine)….

Cheesy Mexican Rice

Category: Vegetarian Dinners

Cuisine: Mexican


Cheesy Mexican Rice

Gluten free, Vegetarian


  • 1, 5 cups Tastic brown rice
  • 1 onion, chopped
  • 1 tsp crushed garlic
  • 1 tsp Robertson's dried oregano
  • 1 tsp Robertson's paprika
  • 1 tin brown lentils
  • 3/4 tin chopped tomatoes
  • 3/4 tin red kidney beans
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 Knorr vegetable stock pot
  • 1/2 cup hot water
  • 1 cup finely grated mature cheddar cheese
  • 1 spring onion, chopped


  • Cook 1,5 cups brown rice according to packet instructions.
  • While the rice is cooking, saute 1 chopped onion and 1 tsp chopped garlic in a large oven proof wok or pot/pan for 2-3 minutes. Add 1 tsp dried oregano and paprika and stir well.
  • Add in a tin of brown lentils, 3/4 tin chopped tomatoes, 3/4 tin of red kidney beans, 1 cup frozen corn, 1 cup frozen peas, 1 Knorr vegetable stock pot and 1/2 cup water.
  • Cook over medium heat for about 15 minutes or until the liquid has cooked down.
  • Set the oven to grill.
  • Add the cooked rice to the veg mixture, top with 200g finely grated mature cheddar cheese and pop the whole pan in the oven for about 5 minutes or until cheese is bubbly and golden.
  • Sprinkle chopped spring onion over the top and add as many optional extras as you wish โ€“ we added fresh chopped chilli and extra cheese (I love cheese). You could also add avo, sour cream, tacos for crunch, etc.


Posted on: July 17, 2017mammachefjozi

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