One Pot Mexican Tomato Rice
Bring some spice into your life and mealtime with this recipe for One Pot Mexican Tomato Rice! Being prepped and cooked in 25 minutes, this tasty rice dish is perfect for when you are short on time.
Ingredients
- 1 1/2 cup long-grain rice
- sour cream (to serve)
- 1 yellow capsicum, deseeded, thinly sliced
- 1/2 cup coriander leaves (to serve)
- 1 tsp ground coriander
- 1 red onion (finely chopped)
- 410g crushed tomatoes
- 2 tbs extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 1/2 tsp paprika
- 400g kidney beans, rinsed (drained)
Method
- Heat oil in a large saucepan over medium-high heat. Cook onion and capsicum, stirring, for 3 minutes or until softened.
- Add oregano, cumin, ground coriander and paprika and cook, stirring, for 1 minute or until fragrant. Add rice and cook for 1 minute or until coated.
- Stir in tomatoes, beans and 3 cups cold water and bring to boil over medium-high heat. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally, or until rice is tender. To serve, dollop over sour cream, scatter over coriander and season with pepper.
