These are unprecedented times.

Our mission at Prepdeck is to bring back the joy of cooking, and we find solace in knowing that so many of our customers have been reconnecting with the joy of cooking as they shelter in place during this pandemic.

Unfortunately, for many others, these times are unlike any other, and hard times have fallen upon many families.

Prepdeck is proud to partner with No Kid Hungry, an organization that believes as we do, that no child should go hungry. Kids in need have missed millions of school meals due to closures, and No Kid Hungry is helping schools and community groups find new ways to feed and support these children.

During the month of April, Prepdeck will be donating $10 from every Prepdeck ordered to the No Kid Hungry organization. If you wish to make an additional donation, please visit

It's our hope, that together, we can make a difference and support those who need our support the most.

Latin Bean Vegetable Rice for Cinco de Mayo

Talk about a fiesta-maker; try out this delicious Latin rice dish by Brand Ambassador Belqui’s Twist!

24 Apr 2020

Spice up your Cinco De Mayo  fiesta and try out this tasty Latin rice recipe filled with veggies and beans. With flavor packed in this easy to make dish, serve it as a main dish (p.s. it’s vegan) or use it as your base layer for your tacos or burrito bowls. Hint: all of the above pair perfectly with margaritas! 



This recipe is by our Prepdeck Ambassador, Belqui M. Check out her blog for more amazing recipes or follow along on her Youtube channel

Step your Cinco de Mayo game up with Prepdeck - it’s the perfect set up for a taco bar or a margarita making station! Shop today. 

Latin Bean Vegetable Rice


4 cups long grain rice

4 and 1/2 cups water

1 tbs salt

1/4 cup Mazola Corn Oil

1 tbs garlic minced

1 tbs lime juice

1 tbs Goya Adobo

1/4 tsp ground oregano

2 tbs Goya Salad Olives chopped

1/4 cup soy sauce

1/2 yellow onion chopped

1/2yellow pepper cut in chunks

1 can 8oz tomato sauce

couple of strands of cilantro

1 can beans: black, roman, pink, pinto, etc. Or boil to soften your own beans.

1 10oz bag frozen vegetables you can substitute with fresh or canned


In a pot over medium heat, add oil, garlic, adobo, salt, oregano, soy sauce, lime juice. Stir well.

Add onions, peppers and olives. Stir.

When it is simmering add tomato sauce, stir and then add the beans.

Add water, cilantro, frozen vegetables and stir. Now cover and bring to a boil.

Once the liquid is boiling, add the rice and stir. Make sure rice doesn't stick to the bottom of the pot. Allow water to evaporate. Watch my video for reference on how it should look.

Once liquid evaporates, lower to a simmer and cover for 25 to 30 minutes.

After 25 to 30 minutes, uncover rice and stir. Cover again for 5 minutes. Uncover, stir and it is ready to serve!