I’ve been wanting to share this recipe for a while now. It has become very popular in our house this winter. It’s easy to make, budget friendly, can be adapted to suit your tastes and it’s really yummy… But it’s not very pretty.
I think my food photography has come a long way since the first time I shared a recipe here, but I still haven’t quite figured out how to photograph food that is… well… all kinda chucked in together and looks like mush. Even with an artfully placed garnish of spring onion Mexi Rice still doesn’t look great in the photos.
So forgive me for the less than perfect photos, but I promise this easy Mexi Rice, inspired by this recipe from Saraplicous Kitchen tastes so much better than it looks!
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 clove of garlic, finely diced
- 1 capsicum, chopped
- 1 1/2 tbsp taco seasoning (more or less as desired)
- 2 cups of long grain rice
- 1 can of crushed tomatoes
- 3 cups vegetable or chicken stock
- 1 can of mixed beans (optional)
- You need a large saucepan with a lid for this recipe.
- Over a moderate heat, heat the oil and add the onion and garlic, cooking until the onion becomes translucent.
- Add the capsicum and cook for a minute or two, until it begins to soften slightly.
- Add the rice and taco seasoning and stir well.
- Stir the rice over the heat for about four minutes, making sure the grains are well coated with oil and seasoning and that they don’t burn.
- Add the tin of tomatoes and stir well.
- Let the mix just come to the boil and add the stock slowly, stirring well between each addition and keeping the pot boiling.
- Once all the stock has been added turn the heat down to a low simmer and put the lid on.
- Leave the rice to cook for approx 20 minutes or until tender. Stir every few minutes so it doesn’t stick to the bottom and add more stock or water if needed.
- If you are adding beans, do so at about the 15 minute mark.
Mexi rice makes a great side dish or add some chicken to make it a total meal on it’s own. We often use it to fill tortillas and make meat-free burritos for nights when we need a quick easy dinner that can be eaten on the go. No matter how you eat it, you definitely need to add some cheese!
I use our homemade taco seasoning, but you cane use any seasoning you like. Add extra chilli if you like it really hit and spicy.
Are your kids like mine and love anything thing with ‘Mexican’ flavours?