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Spicy Mexican Rice and Beans

A vibrant and hearty dish packed with flavor, perfect for any occasion, offering a nostalgic taste that many home cooks adore.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Latin, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Base
  • 1 tbsp sunflower oil A light and versatile oil that helps in sautéing.
  • 2 cloves garlic (finely chopped) Adds depth and aromatic flavor.
  • 1 medium onion (finely chopped) Creates a savory foundation for the dish.
  • 100 grams carrot (peeled and diced) Contributes texture and color.
Grains and Liquids
  • 300 grams basmati rice Fragrant and fluffy, absorbs spices beautifully.
  • 225 ml passata rustica Rich tomato sauce for tanginess.
  • 400 ml vegetable stock Adds moisture and flavor.
Spices
  • 1 tsp smoked Mexican chilli paste (or chilli powder) Provides a smoky and spicy kick.
  • 1 tbsp tomato puree Intensifies the tomato flavor.
  • 1 tsp whole cumin seeds (toasted and ground) Enhances flavors with its aroma.
  • 1 tsp whole coriander seeds (toasted and ground) Balances out the spices.
  • 1 tsp smoked paprika Adds depth and smokiness.
Beans and Vegetables
  • 400 grams tinned kidney beans (drained and rinsed) Adds creaminess and protein.
  • 200 grams sweetcorn (drained) Provides a sweet contrast.
  • 100 grams red pepper (diced) Adds crunch and visual appeal.
  • 80 grams frozen peas Adds a delightful pop of flavor.
Seasoning and Garnish
  • to taste smoked sea salt Enhances flavors.
  • to taste freshly ground black pepper Elevates the dish's taste.
  • fresh coriander leaves (to garnish) Complements the flavors.
  • fresh red chilli (finely sliced, to garnish) Adds color and heat.

Method
 

Preparation
  1. Heat 1 tablespoon of sunflower oil in a large, heavy-based sauté pan over medium-high heat.
  2. Add the finely chopped garlic cloves, onion, and diced carrots. Sauté for about two minutes until the vegetables start to soften.
  3. Incorporate the toasted and ground cumin seeds and ground coriander seeds. Stir in the basmati rice and sauté for five minutes.
Cooking
  1. Add smoked paprika, tomato puree, smoked Mexican chilli paste, passata rustica, and vegetable stock. Bring to a boil.
  2. Reduce heat to medium-low and add sweetcorn, diced red pepper, drained kidney beans, and frozen peas. Stir until combined.
  3. Cover with a lid and let cook for 15-20 minutes until rice is cooked and liquid is absorbed.
  4. Taste and season with smoked sea salt and freshly ground black pepper as needed.
  5. Remove from heat and let sit for 10 minutes with the lid on. Fluff the rice gently and serve garnished with fresh coriander leaves and finely sliced red chilli.

Notes

Consider using fresh spices and toasting them for enhanced flavor. Substitute brown rice for a healthier option. Add lime juice before serving for a zing.