Mexican Rice
GF, DF + VE - serves 4
INGREDIENTS:
1 corn cob (or 1/2 cup corn), kernels removed
1 medium red capsicum, diced
1 can black beans, rinsed
2 garlic cloves, finely diced
1/2 onion, finely diced
2 tsp oregano
1 tsp ground cumin
1 tsp smoked paprika
1 1/2 cups rice
2 cups vegetable stock + water if needed
One tomato, diced
1 avocado, sliced
Coconut* or Greek yoghurt to serve
Coriander
METHOD:
Add the rice and stock to a saucepan and bring to a simmer, cooking to packet instructions. (stock will replace the water unless you need to add a touch of water towards the end)
While this cooks, add 1 tbsp olive oil to a low-medium heated frypan. Add the onion, garlic and spices. Cook for 1 minute.
Add in the corn, capsicum, beans and a good pinch of salt and pepper. Stir together and cook for 5 minutes. (add a touch of water if needed to prevent burning)
Once the rice is done, add to the pan along with a good squeeze of lime juice and the fresh tomato. Mix together.
Divide amongst 4 bowls and top with yogurt, avocado and coriander.
- Great for lunches and lunch boxes. Prepare toppings fresh on the day.