Mexican rice

Mexican rice – created on the CHEF CHEF app for iOS Michelle (Michelle Thomas )

BY

Michelle

Michelle Thomas
0
0
5 years ago
Mexican rice (serves 4-6)
1 cup of rice
2 cups of water (for the rice)
1/2 a capsicum
1 can of drained beans (kidney,black)
1 teaspoon of chili powder
2 teaspoons of cumin
1/4 of a cup of fresh coriander
1/4 of a cup of oregano
1 can of diced tamato
6 cloves of garlic, finely sliced
Tiny but of oil

Cook the rice in a microwave with a ceramic plate on the top until rice has
absorbed water

Chop up capsicum, garlic, oregano, corriander and garlic

Drain the juice from tamato tin into a measuring cup and add enough water so the mixture becomes one cup

Place garlic in a hit pan with oil in a high-medium heat until browned

Add the beans, herbs, spices and capsicum and stir until mixed

And the tamato mixture and let it boil

Turn the heat down to a simmer

Wait for the beans to absorb most of the liquid

As the rest of the tamatos

Fluff rice with a fork and add to bean mixture

Serve

(200-350 cal depending on beans, oil and serving size)