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Easy Baked Mexican Rice

Say bye to lunchtime procrastination with these Mexican rice bowls 👋

One of the most common challenges I hear from clients is, “Erin, I feel like I’ve got my shit together for BF & Dinner, but lunch … I just can’t” 😓

Sound familiar? 

Well, here’s the antidote to lunchtime decision fatigue – glass prep meal ideas 

Inspired by @dietitianrose, the queen of easy and delicious meal ideas 💡 this Mexican-inspired baked rice has been saving me time this week and giving me the energy to get through these freezing cold Melbourne afternoons (IYKYK) 🥶

These non-diet Lunch Prep Bowls are not only tasty but also packed with nutrients. The combination of black beans, mince and sour cream provides a good source of protein and fibre, while the assortment of fresh vegetables delivers vitamins and minerals.

How to make Mexican rice?

I’m sure there are hundreds of answers to this question, “How to make Mexican rice?” but the simplest way, in my opinion, is simply to add a Mexican spice mix into a bowl with your chosen rice and liquid.

Rather than sautéing rice and vegetables, this recipe is simple and easy as you add all the raw ingredients to glass bowls and bake in the oven until the rice is tender and the liquid is absorbed. You still use all the same ingredients: diced tomatoes, beans, mince, stock(chicken or vegetable for flavour), and seasonings like cumin, chilli powder, and salt. You can also get creative and add different vegetables, like peas or carrots, or even some chopped bell peppers for extra flavour and colour. Once cooked, it’s often garnished with fresh coriander, sour cream and a squeeze of lime before serving.

Easy Mexican baked rice

A mexican inspired baked rice bowl high in protein and fibre
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: dinner, Lunch
Cuisine: Mexican
Keyword: lunch bowl idea, lunch prep, mexican rice
Servings: 4 serves
Cost: 12


  • 4 1 Litre glass bowls I use the Ikea bowls


  • 400 g crushed tomatoes 
  • 1 cup cherry tomatoes 
  • 1 red capsicum diced
  • 1 tin kidney beans drained and rinsed
  • 250 g minced meat cooked
  • 1 cup pasata or sugo
  • 2 tbsp tomato paste 
  • 2 tbsp Mexican spice mix
  • 2 cups rice uncooked
  • 4 cups vegetable stock


  • 1 avocado 
  • 1 bunch coriander 
  • 1/2 cup sour cream
  • corn chips


  • Preheat oven to 180 degrees celcious
  • Evenly divide the ingredients into 4 x 1L containers - mix everything together and place into the preheated oven
  • Bake in the oven for 50 minutes
  • Let cool and add your toppings of choice 

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