[AD]
MEXICAN RICE
Ingredients of Mexican Rice
•½ cup corn
•3 cups cooked brown rice
•¾ cup red kidney beans
•½ large capsicum diced
•4 spring onions diced
•1 red chilli
•1 lime juice freshly squeezed (or lemon if lime not available)
•4 teaspoons Mexican powder (we used Old El Pasco Reduced Salt Taco Mix)
•2 teaspoons coriander powder
•1 garlic clove
•½ cup water
•1 cup tomato passata (or canned tomato)
•Pepper for seasoning
•Handful fresh Coriander
Method for the preparation Mexican Rice
1.Cook rice as per instructions.
2.In a large non-stick pan or wok heat olive oil and stir fry the red capsicum for 2 minutes, add the red kidney beans and stir then add the garlic, chilli and ½ Mexican powder and coriander powder. Stir, add water after 1 minute then add rice, corn, and stir.
3.Squeeze lime juice over the rice season with pepper; add remaining Mexican powder and passata incorporating all into the rice. Now add the spring onions.
4.When ready add the fresh coriander at the end, stir and serve.
This Mexican Rice recipe is perfect for serving at BBQs as a rice salad, or on the side of some grilled chicken or any dish you would serve with potatoes.
This recipe is really tasty, as most mexican food usually is, and is also very nutritious thanks to ingredients like red kidney beans, brown rice, capsicum and corn.
One serve of this recipe represents 11% of the recommended daily energy intake of an average person.
Mexican Rice is low fat.
[AD]
