Basic Mexican Rice
This quick and easy basic Mexican rice dish is more than an accompaniment. I often make it as a speedy, nutritious dinner.
days my main agenda when coming up with new recipes is to make
something good and healthy that will appeal to all members of the
The not so traditional mexican rice ingredients of turmeric and
kidney beans are for color-appeal and nutrition respectively.
can't say I never do it, but I really hate the notion of separate meals
for the kids both in principle and because making one dish per
mealtime is enough work for anyone.
This one surprised me.
year old tucked in enthusiastically, temporarily forgetting that she's
in her fussy phase...!
If you are serving this basic Mexican
to kids, you might want to serve theirs up before adding the
jalapenos and lime juice, depending how old or adventurous they are.
This mexican rice will serve 2 as a main course, more
as a side dish. It's also a good quick vegan meal.
150g/5oz/¾ cup long grain rice, rinsed
1 tablespoon of olive oil
1 clove of garlic, crushed
1 red onion, chopped
1 teaspoon of ground cumin
½ teaspoon turmeric
1 large tomato, chopped
1 400g/14oz can of kidney beans, drained and rinsed
300mls/10½ fl.oz/1¼ cups of water
pinch of salt
2 tablespoons of chopped fresh coriander/cilantro
2 tablespoons of chopped jalapenos
Juice of half a lime
a medium size pot, gently fry the onion and garlic in the olive oil for
about 5 minutes until the onion is soft but not brown.
Stir in the cumin and turmeric, followed by the rice. Stir
for a minute, then add the tomato and kidney beans. Next add
the water and salt.
Bring to the boil then turn
the heat down very low, cover and cook for about 15 minutes until all
of the water is absorbed. Remove from the heat and leave to
for 5 minutes.
Fluff the rice up with a fork, then stir in the coriander (cilantro),
jalapenos and lime juice.