Mexican Rice
A quick, flavour-packed dish that’s perfect for feeding a crowd. With its vibrant colour and bold spices, it’s ideal for potlucks, barbecues, or any shared table - easy to make, generous in quantity, and always a hit.
Ingredients
- 1 brown onion diced
- 3 cloves garlic minced
- 1 tsp cumin powder
- 3 tsp smoked paprika
- ½ tsp chilli flakes or for the authentic touch, one jalapeno, deseeded and diced
- 1 red capsicum diced small
- 300 grams brown basmati rice
- 350 ml passata or a can of crushed tomatoes
- 2 cups vegetable stock
- 400 gram can of no salt corn rinsed
- 400 gram can of no salt black beans rinsed
- 2 tbsp fresh corriander (cilantro) chopped
Instructions
- With a deep frying pan or a dutch oven, cook the onion in a little water until softened. Add the garlic, jalapeno or chilli flakes and spices and fry for 2 mins, add small amounts of water if needed.
- Add the rice, passata, stock, and a pinch of ground black pepper. Mix through and bring to a boil. Turn down the heat and simmer covered for 10 minutes.
- Add corn and black beans, stir through, then simmer for a further 2-3 mins, still with lid on.
- Add water if needed if the dish seems too dry.
- Add chopped coriander or parsley (optional) before serving.
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