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MEXICAN RICE

Using my Home Economics teaching skills I have worked with children in our county after school.  On one occasion, the children, most of Mexican descent, worked with me in a library’s extremely limited kitchen! Supplemented with equipment from home, we made enchiladas and this rice as an accompaniment.

Serves: 4 - 6    

Ingredients:
   
                                                                                              
2 cups (10 oz or 300 g) long grain rice

1 tablespoon extra virgin olive oil
¼ large onion – peeled and diced
2 cloves garlic – peeled and crushed
¼ sweet red pepper – washed, cored and diced
¼ sweet orange or green pepper – washed, cored and diced
½ x 14 oz (425 g) can black beans – drained
½ x 14 oz (425 g) can sweetcorn kernels – drained

Garnish:
3 green (spring) onions – trimmed, washed and finely sliced on the diagonal
Fresh cilantro (coriander) – a small bunch – washed and leaves roughly chopped

Serving:
1 cup (250 ml) taco sauce

Method:

  1. Cook the rice as directed on the packet or in a rice cooker.
  2. Heat the oil in a large frying pan or wok.
  3. Add the onions and fry until beginning to become golden.
  4. Add the garlic and stir fry for 1 minute.
  5. Add the sweet red pepper and cook for a further minute.
  6. Toss in the black beans and the sweetcorn and cook until hot.
  7. Add the cooked rice and toss to combine.
  8. Pour into a serving dish.
  9. Garnish with onions and cilantro.
  10. Serve with taco sauce on the side, along with other Mexican dishes.

Tip:     To make a meal in one dish, add some chopped ham or cooked chicken