Mexican Rice

Mexican Rice

Cuisine: Mexican
Prep time: 15-20 minutes
Cook time: 10 minutes
Serving size: 4-6 (main dish)
Difficulty: easy-medium

note: if you have extra this dish freezes well for later meals

Ingredients

• 1 cup each

  • Corn

  • Black beans, drained (1x400g can)

  • Red capsicum, diced

  • Green capsicum, diced

  • Celery, diced

• 2 garlic cloves, grated

• 1 medium white onion, finely chopped

• 2 tablespoons Mexican chilli spice (or desired amount depending on spice tolerance)

• 1 cup tinned tomato puree

• 2 1/2 cups white or brown rice, cooked (3/4 uncooked rice will give the right amount once cooked)

  • note: I have used brown rice in this recipe

• Salt to taste

• Coriander for garnish (optional)

Method

1. Heat 2 tablespoons of oil in a medium pan on a medium heat

2. Add onion and garlic and sauté till slightly golden

3. Add celery and red and green capsicum. Cook for 5 minutes.

4. Mix in the corn, beans, and chilli spice mix and sauté for another 2-3 minutes

5. Once the vegetables are cooked but still crunchy to taste, add the rice, tomato puree and salt. Mix until well combined

6. Garnish with coriander (optional) and serve hot