Mexican rice


For 2 people:

2 tablespoons vegetable oil (eg rapeseed oil)

1 onion (can be red onion)

200 g wholemeal rice

1/2 can of red beans (200 g)

1/2 can of corn (100 g)

optional vegetables (eg peppers, zucchini, carrots, eggplant, broccoli)

200 g of peeled tomatoes or tomato puree

2 tablespoons oregano

1 tablespoon crushed coriander seeds

1/2 teaspoon ground red pepper

1/2 teaspoon garlic powder

a few pinches of cumin

a few pinches of chili or cayenne pepper (to taste)

salt to taste


Fry the chopped onion in oil. When it turns yellow, add the chopped fresh vegetables and and fry for 2 minutes. Add more rice and fry it well (or cook separately and add at the end). Add spices and water and cook for 10 minutes. Add canned vegetables and peeled tomatoes and cook for another 5-10 minutes. The total cooking time is adjusted according to the instructions for cooking rice.

Serve with a large bowl of salad.

Author: boosdiet

i like to blog. i know how things work. i have my perspective and i like to hear what you have to say.

Leave a Reply

%d bloggers like this: