I sent Vicki a choice of thoughts to browse and she selected this Vegan Mexican Rice. And afterward, well me being me, I by one way or another transformed her solicitation into an enormous veggie lover Mexican gala – enough sustenance to sustain half of Mexico most likely! (There's significantly increasingly out in the kitchen, you can't find in these photographs!!)
My Easy One Pot Mexican Rice is made by cooking a few veggies and flavors, including rice, passata, dark beans and corn and stewing for 10-15 minutes until the rice is done exactly as you would prefer. It's that basic.
These dishes are additionally delectable the following day cold – so ideal for supper prep (simply ensure you put a lot of lime squeeze in the guac and spread it well to stop it going dark colored too rapidly – a few people likewise swear by returning the stone to the guacamole to keep it longer – I'm somewhat wary about this one, however hello – worth an attempt!!)
- 1 onion diced
- 3 garlic cloves crushed or grated
- 1 teaspoon cumin
- 3 teaspoons smoked paprika
- ½ teaspoon chilli flakes (more if you like things hot, or fresh chilli)
- 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 (use the empty passata jar to measure)
- Salt and pepper to taste
- 100 g corn tinned or frozen (or roasted corn on the cob)
- 400 g tin black beans drained and rinsed
- 2 tablespoons fresh coriander (cilantro) chopped
- To garnish (all optional)
- Extra fresh coriander (cilantro) chopped
- Spring onions (scallions) sliced
- Fresh chillies sliced
- To serve (all optional)
- Mexican Roasted Sweet Potato Cubes
- Mexican Roasted Corn on the Cob
- Chunky Guacamole
Method
- 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 for a vegan Mexican Feast!!
Read more our recipe 20 Minute Italian Rice Ball Skillet #dinnerrecipe #food
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