Hello summer!
Although we didn’t have a very good start, let’s hope the last month makes up for lost time with beach days and backyard gatherings. I really enjoy putting on a Mexican feast for friends with a couple of Margaritas and lots of sides. I think the perfect side to your tacos, empanadas and enchiladas is a flavoursome Mexican rice.
I know you may think Mexican rice can be bland and well, quite boring but I am going to convince you that it can be really delicious. The key to Mexican rice perfection is to not overcook the rice otherwise you will be left with groggy, mushy rice which no one likes, and secondly to ensure it is seasoned very well.
This recipe is definitely a staple and that is because, not only does it make a great side but it’s good enough to eat as a main. Top with fresh guacamole, sour cream, fresh coriander and some corn chips for crunch and you have yourself a healthy, meat free Mexican bowl!
I have tried and tested this method for years and every time this recipe never fails to make perfectly cooked, fluffy and flavoursome rice.
It’s as simple as gently frying onion and garlic with some spices until you can smell the gorgeous flavours. Adding in your rice and ensuring every grain is coated in that goodness before pouring in the stock and tomatoes with some corn, capsicum and black beans.
To garnish I have used spring onion simply sliced and scattered on top but you could also use fresh coriander and lemon wedges.
This is really going to lift your game in your Mexican cuisine repertoire. So be sure to give it a go and make taco Tuesday even better.
Ingredients
- 1 tbs olive oil
- 1 onion finely diced
- 2 cloves garlic crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 ½ cups basmati rice
- small bunch fresh coriander Leaves picked and set aside, stems finely chopped
- 1 capsicum diced
- 400g can black beans
- 400 g can crushed tomatoes
- 4 cups vegetable stock
- 400 g can corn kernels drained and rinsed
- lemon wedges and spring onion to serve
Method
- Heat olive oil in a large skillet or pan over medium heat. Add onion and garlic and cook, stirring frequently until onions start to soften about 3-4 minutes.
- Add cumin and coriander and stir until fragrant.
- Add the rice and stir through for two minutes allowing the rice to crisp up and ensuring all the grains are coated in the oil.
- Add crushed tomatoes, stock, capsicum, black beans and corn. Season with salt and pepper.
- Bring to a boil, cover, reduce heat and simmer until rice is cooked through, about 15 minutes. Add water if it becomes too dry.
- Remove from heat, top with coriander and lemon wedges. Serve alongside your favourite Mexican dish.
