Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 3 garlic cloves (crushed or grated)
  • 1 teaspoon cumin ((I use whole cumin seeds, but ground cumin is fine too))
  • 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)
  • Extra fresh coriander (cilantro) (chopped)
  • Spring onions (scallions) (sliced)
  • Fresh chillies (sliced)
  • Mexican Roasted Sweet Potato Cubes
  • Mexican Roasted Corn on the Cob
  • Chunky Guacamole

Instruction

  • 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!!