Super Quick Spanish Serbian Mexican Bowls

When I don't make time to meal plan this recipe always has my back when it comes to cooking under 10 minutes. I say 10 minutes because that's how long it takes to cook the rice, while I sauté the onions, garlic and mushrooms.

Super Quick Spanish Serbian Mexican Bowls


2 cups of cooked rice

1 onion

2 crushed garlics

1tbs olive oil

1tsp cumin

1tsp smoked paprika

1litre chicken stock (I used Massel)

2 cans of crushed tomatoes

1 can of chickpeas

1 can of lentils

1 can of three beans mix



1. Place rice in your rice cooker (or cook rice per packet instructions)

2. Drizzle olive oil in a pre heated frying pan, add onions, garlic and sauté until soft.  

3. Sprinkle cumin and smoked paprika and infuse for 30-40 seconds.

4. Add tinned tomatoes, stock and all the beans and allow to simmer while your rice is cooking. 

5. Once rice is cooked, add to your bean mix and serve in bowls.

That's it! Unless my Miele induction stove top cooks this in super fast speed time, I seriously have this meal prepped and ready to serve the kids in 15 minutes. 

Add whatever toppings you like to this dish, we added a Spanish, Serbian and Mexican vibe all in one! Corn chips, hummus, black sesame seeds, fresh cucumbers and rosemary.

Let me know when you make this dish below or better still tag me #danistevens on any of our social media platforms, I would love to see your version.

Happy Wednesday!


1 comment

  • When do you add your stock please? Trying this for dinner, but I’m not sure when to add the stock?


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