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mexican-bean-rice

Mexican Bean Rice

Are you craving for Mexican Rice from your favourite taco stand? It’s so simple to re-create at home. On this particular day, I ended up using kidney beans instead of black beans used in an authentic Mexican bean rice because I find black beans often very hard to find in most supermarkets. The taste however, is still so delicious and I top my Mexican rice with some cheese, avocado, sour cream, coriander leaves and some tortilla chips so I can scoop up the rice with a chip and munch on while watching movies.

mexican-bean-rice

Ingredients

2 tbsp oil
1 medium onion, chopped
2 cloves of garlic, finely chopped
1-2 green chilies, chopped
1 cup sweet corn (canned)
1 1/2 tbsp paprika
1 tsp cumin powder
1 can kidney beans, rinsed and washed
1 can tomatoes
Salt to taste
Freshly ground black pepper
1 1/2 cups Daawat Basmati Rice, cooked
1 1/2 cups cheddar cheese, grated

Instructions

1
Heat oil in a pot and add the chopped onions. Let cook for 1-2 minutes or until translucent.
2
Add garlic and green chillies and stir. Mix in sweet corn, paprika, cumin powder, kidney beans and tomatoes and season with salt and pepper. Let simmer for 5-6 minutes.
3
Add the rice and cheese and stir until incorporated.
4
Sprinkle about 1 tbsp of grated cheese over the top, cover with a lid and let sit on a low flame for 5-6 minutes.
5
Top with slices of avocado, coriander leaves, sour cream and crunchy tortilla chips.

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Pika Chakula
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