Vegetarian Mexican Skillet Meal

I love vegetables so lately I’ve been trying to develop meatless meals that we can add to our weekly meal rotations. This was a surprising Vegetarian Mexican Skillet Meal that we loved and that is sure to please even the meat eaters in your family.

I had a pack of Knorr Mexican flavored rice and a can of corn in my pantry and decided to add some assorted fresh vegetables like zucchini, bell pepper, and onion since I always have them hanging out in the refrigerator. I also diced and added in the three small Roma tomatoes and a little garlic from my produce bowl on the counter. Once the Vegetarian Mexican Skillet Meal was cooked we topped it with pepper jack cheese, but it was delicious and tasted so fresh without the cheese so leave it out if cheese isn’t your thing.

Although this started out as a skillet meal, which was excellent, it made a lot. Since only two of us were eating dinner that night we had leftovers. The next day I transformed the filling into quesadillas for lunch. I liked the quesadillas so much that I already have future plans to always make too much of this meal and turn the leftovers into quesadillas.

This is also great if you have ground beef and don’t want to make it a vegetarian meal. Season the ground beef as it cooks with chili powder, garlic and cumin to add to the Mexican flavors.

This easy Vegetarian Mexican Skillet Meal is sure to become a part of our future dinners and lunches and I hope that it will become a part of yours as well!

I hope that you’ll try this recipe today and leave a comment below. Also, for daily updates, please follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.

Ingredients:

• 1 pack of Mexican rice cooked according to directions on the pack
• 1 Tbsp. of oil
• 1 bell pepper diced (I use red or yellow)
• 1 large zucchini diced
• 1/2 of a white or yellow onion diced
• 2 cloves of garlic peeled and minced or 1/2 – 1 tsp. of garlic powder
• 2 – 3 Roma tomatoes diced
• 1 can of corn, drained
• 1/2 tsp. of salt
• 1/4 tsp. of pepper
• 1 tsp. of parsley flakes
• 1 tsp. of dried cilantro or 2 Tbsp. of fresh chopped cilantro
• 1 cup of cheese (or as much or as little as you prefer)

Directions:

Wash and dry all of the vegetables.  Dice the zucchini, red bell pepper, onion, and tomatoes in 1/4 – 1/2 inch diced pieces.

Cook a pack of Mexican flavored rice according to package directions.

While the rice cooks, in a large nonstick skillet add one Tbsp. of vegetable oil and saute the bell pepper, zucchini, and onion for 4 -5 minutes.

Next, add the diced garlic and diced tomatoes and saute for 3 more minutes. Season with salt, pepper, dried parsley and dried cilantro flakes while the mixture is cooking. Drain a can of corn and add it to the skillet along with the cooked rice. Once everything is warmed taste and adjust for salt and pepper.  I top it with pepper jack or cheddar cheese while it’s still warm.

Additional add in options are pinto or black beans and diced green onions. Refrigerate leftovers immediately. I served this with a side of refried beans and had sour cream and salsa for toppings.

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