Easy Mexican Rice
Bold and flavourful, my easy Mexican rice is loaded with a complex tomato flavor infused with gorgeous spices. Each grain has just the right amount of bite, heat and an underlying hint of tang!
Servings: 6 servings
Calories: 286kcal
Ingredients
- 1.5 cups Rice, washed, soaked for 15 minutes and drained
- 2 tbsp Olive oil
- 1.5 small Onions, diced
- 4-5 cloves Garlic, minced
- 1 tsp Cumin powder
- 1 tsp Red Chili powder I used Degi Mirch powder
- 1 tsp Smoked paprika
- 1 cup Tomato puree I made my own using 3 large tomatoes
- 2 cups Vegetable stock You can use chicken stock or plain water
- Salt to taste
- 3/4 cup Corn
- 1 small Green bell pepper, diced
- 3/4 cup Cooked red kidney beans
- Fresh cilantro/ coriander and lemon wedges for serving
Instructions
- Heat oil in a large pan. Add the diced onions and garlic. Sauté for 2-3 minutes.
- Add the drained rice and stir it gently with the onions and garlic for a minute.
- Stir in the salt, chili powder, cumin powder and smoked paprika.
- Now add the stock and tomato puree.
- Mix in the vegetables and kidney beans.
- Bring to a boil, then cover and lower the heat. cook for about 25 minutes or until the rice is cooked through.
- Garnish with fresh cilantro/coriander leaves and lemon wedges. Serve warm. Enjoy!
Nutrition
Serving: 1 Serving | Calories: 286kcal | Carbohydrates: 53g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 398mg | Potassium: 425mg | Fiber: 4g | Sugar: 5g | Vitamin A: 760IU | Vitamin C: 18mg | Calcium: 42mg | Iron: 2mg