Mexican Rice

2 tbs oil

1 large onion, sliced

2 cloves garlic, crushed

2 sticks celery, diced

1 green capsicum, diced

3 tsp dried, oregano

1 tbs ground cumin

400g can diced tomatoes

450g can red kidney beans

2 cobs corn, kernels or 400g can

Salt and pepper

2-3 small red chillies, finely sliced

4 cups cooked rice

Guacamole or sour cream as topping


Heat oil in a large wok or deep pan. Add onion and cook over a medium heat until golden. Add garlic and cook 2min. Reduce heat slightly, add celery and capsicum and cook 2min. Add oregano, cumin, canned tomatoes (rinse can with half cup of water and add to wok), kidney beans, corn and salt and pepper to taste.

Cover and simmer 5mins on low heat. Add chillies and rice and heat through well for a few minutes. Serve with guacamole or sour cream and, if liked, garnish with sprigs or coriander.

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