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.