One Pot Mexican Freekeh

Recipe courtesy of Whitney Bond


  • 2 tbsp olive oil
  • ½ cup onion (diced)
  • ½ cup red bell pepper (diced)
  • 4 garlic cloves (minced)
  • 1 jalapeno (diced)
  • 1 cup Village Harvest Freekeh
  • 1 cup corn kernels
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 (15 oz) can kidney beans
  • 1 tsp kosher salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 3 cups vegetable broth
  • ¼ cup finely chopped cilantro
  • 1 avocado (diced)


Heat the olive oil in a large pot over medium heat.

When the oil is hot, add the onion, bell pepper, garlic and jalapeno, saute for 3-4 minutes.

Add the freekeh, corn, tomatoes, kidney beans, kosher salt, cumin, chili powder & oregano.

Pour the vegetable broth over the top.

Stir to combine, and bring to a boil.

Reduce the heat to low and simmer covered for 45 minutes, or until all of the liquid has been absorbed.

Remove from the heat and top with the fresh cilantro and avocado.

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