This Mexican staple has a warm chilli heat from the chipotle powder - which is simply just dried and ground chipotle peppers. Serve this rice dish as accompaniment to your favourites Mexican dishes.
Mexican Beans and Rice
3 large brown onions, finely diced
1 tablespoon crushed garlic (GARLC)
2 tablespoons olive oil (OLIOE)
1 teaspoon whole cumin seeds (CUMWPP)
1 tablespoon chipotle powder, or 1 chipotle pepper in adobo sauce (CHIPPA / CHIPCG80)
3 cups canned Sofia black beans (BLACKB)
2 cups basmati rice (RICBWK)
3 teaspoons Massel vegetable stock (VEGBD2.5)
2 tablespoons Essente tomato paste in a tube (TOMPT)
1/2 teaspoon rubbed oregano (OREGA)
Freshly chopped coriander
Sauté onion and garlic in olive oil until caramelised - this should take 15 - 20 minutes.
Add chipotle and cumin and cook for a further two minutes.
Add beans, rice, Massel stock powder, tomato paste, oregano and water to your onions.
Bring rice to a boil. Reduce temperature and simmer for 20 minutes with lid on.
Once 20 minutes has elapsed check that all the water has been absorbed and set aside for 10 minutes leaving the lid on.
After 10 minutes the rice should be cooked and be able to be fluffed up with a fork. Garnish the rice with coriander and serve with your favourite Mexican dish.
Ingredients you can buy here:
|Product Code||Title||Price||Add to Lists||Add to Order||In Stock|
|GARLC||GARLIC CLOVES IN OLIVE OIL - 300CC||$0.00|
|OLIOE||Olive oil extra virgin italian eva brand||$0.00|
|CUMWPP||Cumin seeds whole essente pouch pack||$0.00|
|CHIPCG80||Chipotle chilli ground essente pouch pack||$0.00|
|BLACKB||Beans black canned sofia||$0.00|
|RICBWK||Rice white premium basmati khaas in jar||$0.00|
|VEGBD2.5||Vegetable style flavour stock blend classic massel||$0.00|
|TOMPT||Tomato paste italian in tubes 28/30 essente||$0.00|
|OREGA||Oregano rubbed essente stand up pouch||$0.00|