One Pot Mexican Rice
Sourced from: Easy Peasy Foodie
I edited this recipe by increasing the amount of corn from 100g to a can but otherwise it's the same.
- 1 tablespoon olive oil
- 1 onion diced
- 3 garlic cloves crushed or grated
- 1 teaspoon cumin
- 3 teaspoons smoked paprika
- ½ teaspoon chilli flakes
- 1 red, green or yellow (bell) pepper diced
- 300 g basmati or long grain rice
- 350 ml passata (or 400g/14oz tin chopped tomatoes)
- 350 ml water
- Salt and pepper to taste
- canned corn
- 400 g tin black beans
- 2 tablespoons fresh coriander (cilantro)
Grab a deep wide frying pan, or a wide shallow saucepan and add the onions and oil. Fry gently for 3 minutes with the lid on until softened but not brown. Add the garlic, chilli, spices and peppers and fry for a further 2 minutes with the lid off, stirring occasionally.
Add the rice, passata, water, salt and pepper. Stir to mix thoroughly then bring to the boil. Turn down to a low heat, cover with a lid and allow to simmer gently for 10 minutes.
Remove the lid and add the corn and black beans, stir and replace the lid. Cook for a further 2-3 minutes or until the rice is done to your liking.
If the dish gets too dry before the rice is done enough for you, add an extra splash of water.
Serve garnished with coriander/spring onions/chillies. Serve with sweet potato cubes, roasted sweetcorn and guacamole.Return to Vegan Recipes