Mexican Inspired Vegetarian Paella

Mexican inspired vegetarian paella

Mexican inspired vegetarian paella

Fusion of all sorts is popular these days.  If we can have a vegetarian Sheppard’s pie or a mango bruschetta, why not a Mexican inspired paella?  Both countries speak Spanish so it’s not even much of a stretch!  What makes this dish heavily Mexican influenced are the addition of black beans, chipotle and fresh lime juice.   It tastes great!

Mexican Inspired Vegetarian Paella
Prep time

Cook time

Total time


Recipe type: Main
Serves: 2+

  • 1 cup onion, chopped
  • 1 sweet bell pepper, diced (I used ½ red and ½ orange bell pepper)
  • 1 small zucchini, diced (Costco offers mini zucchinis that are really tasty)
  • 2 garlic cloves, minced
  • ⅔ can black beans
  • 2 teaspoons chipotle paste
  • 1 teaspoon smoked paprika
  • 1 cup butternut squashed, peeled and diced (Costco occassionally carries already peeled and diced butternut squash which is a real time saver)
  • 2 tomatoes, diced
  • 2¼ cups vegetable broth
  • ¾ cup uncooked rice (I used basmati from Costco which is sold at a great price)
  • 1 tablespoon Kirkland extra virgin olive oil
  • Kirkland sea salt
  • fresh ground Kirkland Tellicherry pepper
  • optional: fresh cilantro
  • optional: fresh limes
  • optional: avocado

  1. In a large sauce pan over medium heat warm the oil and then add the onion and fry for 3-4 minutes.
  2. Add the garlic and fry for another 1 minute.
  3. Add the smoked paprika and chipotle and fry for another 1 minute until fragrant.
  4. Add the rice and fry for a further minute or two, mixing thoroughly to cover the rice.
  5. Add the zucchini and squash and fry for about 1 minute.
  6. Add the rest of the broth, the bell pepper, and depending on whether your broth is salted, ¼ teaspoon of salt.
  7. Cover and cook for 15 minutes on low.
  8. When the rice is done, remove the lid, stir in the black beans and adjust salt and pepper to taste.
  9. Turn the heat up to high and fry for about 4-5 minutes to form a nice crust on the bottom (do not mix during this time).
  10. Serve with any of the optional items including the cilantro, limes for squeezing and avocado.