Mexican Inspired Rice and Beans Recipe

Ingredients

• 200 g White Basmati Rice — washed thoroughly with water
• 540 ml Cooked Black Beans — or Pinto Beans, drained/rinsed
• 3 Tablespoon Olive Oil
• 200 g Onion — chopped
• 150 g Green Bell Pepper — chopped
• 150 g Red Bell Pepper — chopped
• 2 Tablespoon Garlic — finely chopped
• 175 ml Strained Tomatoes — or Passata or Tomato Puree
• 1 Teaspoon Cumin
• 1 Teaspoon Paprika
• ¼ Teaspoon Cayenne Pepper — or to taste
• 125 g Frozen Corn kernels — can use fresh corn
• 250 ml Vegetable Broth — or as required
• 100 g Green Onion — chopped for garnish
• 30 g Cilantro — chopped for garnish, or to taste
• ½ Tablespoon Lemon juice — optional, add to taste
• ½ Teaspoon Black pepper — to taste
• 1 Tablespoon Extra virgin Olive oil — for drizzling

Steps

1. 1

   Thoroughly wash the rice a few times until the water runs clear. Drain the black beans and set both aside to drain any excess water.

2. 2

   In a wide pot, heat olive oil over medium to medium-high heat. Add chopped onion, green bell pepper, red bell pepper, and salt. Fry until the onions and peppers start to brown.

3. 3

   Once the onion starts to brown, add the finely chopped garlic and fry for about 1 minute or until fragrant.

4. 4

   Add the strained tomatoes, cumin, paprika, and cayenne pepper. Mix well.

5. 5

   Add the washed rice, cooked black beans, corn kernels, salt, and vegetable broth. Mix well and bring to a boil.

6. 6

   Cover and cook on low heat for about 15 minutes or until the rice is cooked but not mushy.

7. 7

   Uncover and turn off the heat. Add chopped green onion, cilantro, lemon juice, black pepper, and a drizzle of olive oil. Mix gently to avoid breaking the rice grains.

8. 8

   Cover and let it rest for 5 minutes before serving.