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're short on time.
Note Sour Cream is not included in the nutritional analysis.
Ingredients
- 1 red onion, finely chopped
- 1 yellow capsicum, deseeded, thinly sliced
- 1 teaspoons dried oregano
- 1 teaspoons ground cumin
- 1 teaspoons ground coriander
- 1 1/2 teaspoons paprika
- 1 1/2 cups long grain white rice
- 410 grams crushed tomatoes
- 400 grams kidney beans, rinsed and drained
- 1/2 cup sour cream
- 1/2 cup coriander leaves
- 2 tablespoons extra virgin olive oil
- 1 red onion, finely chopped
- 1 yellow capsicum, deseeded, thinly sliced
- 1 teaspoons dried oregano
- 1 teaspoons ground cumin
- 1 teaspoons ground coriander
- 1 1/2 teaspoons paprika
- 1 1/2 cups long grain white rice
- 410 grams crushed tomatoes
- 400 grams kidney beans, rinsed and drained
- 1/2 cup sour cream
- 1/2 cup coriander leaves
- 2 tablespoons extra virgin olive oil
- Step 1 of 4Heat oil in a large saucepan over medium-high heat. Cook onion and capsicum, stirring, for 3 minutes or until softened.
- Step 2 of 4Add 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.
- Step 3 of 4Stir in tomatoes, beans and 3 cups of 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.
- Step 4 of 4Serve with a dollop of sour cream, scatter over coriander and season with pepper.
Method
- Step 1 of 4Heat oil in a large saucepan over medium-high heat. Cook onion and capsicum, stirring, for 3 minutes or until softened.
- Step 2 of 4Add 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.
- Step 3 of 4Stir in tomatoes, beans and 3 cups of 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.
- Step 4 of 4Serve with a dollop of sour cream, scatter over coriander and season with pepper.
Nutrition per serving
2043 Kilojoules
Protein15 grams
Fat12 grams
Carbs77 grams
Sugars9 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Heat oil in a large saucepan over medium-high heat. Cook onion and capsicum, stirring, for 3 minutes or until softened.
- Step 2 of 4Add 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.
- Step 3 of 4Stir in tomatoes, beans and 3 cups of 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.
- Step 4 of 4Serve with a dollop of sour cream, scatter over coriander and season with pepper.