One Pan Mexican Rice – JSHealth

One pan, minimal prep and a whole great deal of flavour! This is a funds-friendly vegetarian food that is certain to be beloved by the whole house.

For the cheese enthusiasts out there, add some grated on best when the rice is sizzling for a dose of melted goodness. Plant-dependent? Omit the sour cream or switch it with a vegan different. Of course, feel cost-free to load on the vegan cheese or dietary yeast also.

Serves: 3

Substances

· 1 tbsp more virgin olive oil
· ½ purple onion, finely diced
· 2 garlic cloves, minced
· 2 capsicum, sliced
· 1 400g (14.1oz) tin black beans, rinsed
· 1 cup frozen corn kernels
· 1 tbsp sweet paprika
· 2 tsp ground cumin
· 1 cup basmati rice, rinsed
· 1 ½ cups vegetable stock
· 1 400g (14.1oz) tin tomatoes

To provide

· ½ cup bitter product, or plant-based alternate
· 1 avocado, cubed
· ¼ cup sliced jalapenos, or chilli flakes
· ¼ bunch coriander, leaves picked
· Cheese of option – both dairy or plant-based alternative, grated or shredded (optional)

Technique

Warmth the olive oil in a non-adhere pan over a medium warmth. Incorporate the crimson onion and garlic to pan. Time generously with sea salt and black pepper and sauté for 4 minutes or right until the onion starts to soften.

Incorporate the capsicum, black beans, frozen corn, sweet paprika and cumin to the pan. Sauté for 3 minutes or right until the spices are fragrant. Add the rice, vegetable stock and tinned tomatoes and bring to the boil. Address with a limited-fitting lid, minimize the heat and simmer for 20 minutes.

Change the warmth off and leave to rest for 10 minutes. Don’t remove the lid. Making it possible for the rice to rest will guarantee the rice is effectively cooked.

Take out the lid and fluff the rice. Incorporate cheese if applying. Top with bitter cream, avocado, jalapenos and coriander.