One Pan Mexican Rice – JSHealth

One pan, minimal prep and a whole good deal of flavour! This is a finances-welcoming vegetarian food that is positive to be beloved by the full family.

For the cheese followers out there, include some grated on top rated when the rice is scorching for a dose of melted goodness. Plant-centered? Omit the sour cream or change it with a vegan choice. Of class, really feel totally free to load on the vegan cheese or dietary yeast way too.

Serves: 3

Ingredients

· 1 tbsp excess virgin olive oil
· ½ red 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 provide

· ½ cup sour cream, or plant-centered choice
· 1 avocado, cubed
· ¼ cup sliced jalapenos, or chilli flakes
· ¼ bunch coriander, leaves picked
· Cheese of option – either dairy or plant-centered different, grated or shredded (optional)

Method

Heat the olive oil in a non-stick pan over a medium warmth. Incorporate the crimson onion and garlic to pan. Time generously with sea salt and black pepper and sauté for 4 minutes or until the onion begins to soften.

Add the capsicum, black beans, frozen corn, sweet paprika and cumin to the pan. Sauté for 3 minutes or until finally the spices are aromatic. Insert the rice, vegetable inventory and tinned tomatoes and bring to the boil. Address with a tight-fitting lid, decrease the warmth and simmer for 20 minutes.

Transform the heat off and go away to relaxation for 10 minutes. Really do not eliminate the lid. Making it possible for the rice to relaxation will guarantee the rice is thoroughly cooked.

Clear away the lid and fluff the rice. Include cheese if applying. Leading with sour cream, avocado, jalapenos and coriander.