Mexican Rice

Mexican Rice

INGREDIENTS

  • ¼ cup olive oil
  • 1 finely sliced red onion
  • 1 green capsicum, seeded, thinly sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon long-grain rice
  • 1 1/2 cups diced tomato
  • 1 can kidney beans
  • 1 cup chopped coriander
  • 2 cups corn chips
  • 1 cup sour cream
  • lime wedges, to serve

 

METHOD

  1. In a large saucepan or camp oven, heat oil on medium. Saute onion and capsicum 2-3 minutes, until softened.
  2. Add oregano and spices. Saute a further 1 minute. Mix in rice and cook 2-3 minutes, stirring.
  3. Stir in tomatoes. Fill empty can with water and add liquid to rice. Season to taste. Bring to boil. Reduce heat to low and add kidney beans. Simmer, covered, 15-20 minutes, stirring occasionally, until rice is tender.
  4. Fluff rice with a fork. Top with coriander. Serve with corn chips, sour cream and lime wedges.
  5. Optional; baked chicken.
Previous
Sweet and Sour Mahi Mahi
Next
Banana and Sweet Potato Smoothie

Get Your Massy Card

Apply now and starting everyday expenses into extraordinary rewards.

Related Posts

keyboard_arrow_up