Friday, 31 January 2014

Mexican Rice with Beans

Mexican rice with beans
Here's my last recipe for Veganuary; this is another copycat recipe, adapted from the ingredients list of a well known brand of packet rice. If I had an uncle and his name was Ben, he might well make a rice similar to this! Needless to say, this home made version is significantly cheaper than the ready-made variety and contains a higher proportion of pulses and vegetables.

Serves 4-6 as a side dish
  • 1 tbsp olive oil
  • 1 small onion, diced finely
  • 1 green bell pepper, diced
  • 2 cloves of garlic, crushed
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp sweet paprika
  • ½ tsp mild chilli powder
  • ¼ tsp turmeric
  • 2 tbsp tomato puree
  • salt and black pepper to taste (optional)
  • 1 cup long grain rice, rinsed and drained 
  • 2 cups boiled water or hot vegetable stock
  • ½ can borlotti/pinto beans, drained and rinsed 
  • 1 tbsp pickled jalapenos, finely diced (optional) 
  • 2 tsp lime juice
  • 1 tsp fresh/frozen chopped coriander
Heat the oil in a large frying pan (on a low to medium heat).
Add the onion and saute for 2-3 minutes, before adding the green pepper and garlic.
Cook gently for a further 2-3 minutes.
Increase the heat slightly.

Add all of the dried herbs/spices. Stir well and cook for a minute or so.
Add the tomato puree and cook for about 2 more minutes.
Add the drained rice and water/stock. Stir well and bring to a gentle simmer.
Reduce the heat slightly.
Cover the pan and cook for 10 minutes.

Stir, season and then add the beans, lime juice, jalapenos and coriander. Add a little more water/stock if the rice is starting to stick to the bottom of the pan.
Cover again and cook for a further 3-5 minutes, until the rice is just tender.
Stir. Turn off the heat and leave the covered pan to stand for a further 5 minutes.  

Serve with chilli, tortilla chips and guacamole/salsa.
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5 comments:

  1. This is a classic that I love so much! And it's even more tasty the day after.

    ReplyDelete
    Replies
    1. Thanks...yes it's great for lunch the next day if you have left overs.

      Delete
  2. Oh yum Lisa! Serve me up a portion next time !

    ReplyDelete
    Replies
    1. Will do...might be a bit cold by the time it gets up to Scotland though!

      Delete
  3. Ooh... I love those little orange packets.... The Mexican and mushroom one are my face!!! Now i just need to find a good mushroom rice recipe!

    ReplyDelete

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