One Pan Mexican Rice – JSHealth

Just one pan, negligible prep and a full lot of flavour! This is a budget-helpful vegetarian meal that is absolutely sure to be liked by the entire family.

For the cheese supporters out there, incorporate some grated on major when the rice is warm for a dose of melted goodness. Plant-centered? Omit the bitter product or substitute it with a vegan alternative. Of system, come to feel absolutely free to load on the vegan cheese or nutritional yeast far too.

Serves: 3

Elements

· 1 tbsp added virgin olive oil
· ½ crimson 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 floor cumin
· 1 cup basmati rice, rinsed
· 1 ½ cups vegetable stock
· 1 400g (14.1oz) tin tomatoes

To serve

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

Process

Heat the olive oil in a non-stick pan above a medium warmth. Include the crimson onion and garlic to pan. Year generously with sea salt and black pepper and sauté for 4 minutes or right until the onion starts off to soften.

Increase the capsicum, black beans, frozen corn, sweet paprika and cumin to the pan. Sauté for 3 minutes or until eventually the spices are fragrant. Incorporate the rice, vegetable stock and tinned tomatoes and provide to the boil. Go over with a tight-fitting lid, decrease the heat and simmer for 20 minutes.

Turn the heat off and depart to relaxation for 10 minutes. Really don’t take away the lid. Allowing for the rice to relaxation will ensure the rice is adequately cooked.

Get rid of the lid and fluff the rice. Insert cheese if using. Prime with bitter cream, avocado, jalapenos and coriander.