How To Make SPANISH Rice | Mexican / Spanish Rice Recipe
How To Make SPANISH Rice | Mexican / Spanish Rice Recipe
Spanish rice, also known as Mexican rice, red rice, or arroz rojo is an homemade delicious dish.
Here is an easy Spanish/Mexican rice recipe. It's so healthy, simple and you can make it fast and quick. This is the best Spanish rice recipe you've ever tried ????
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????you'll need:
200g rice
2 tbsp vegetable oil
1 onion
1 tsp turmeric
2 cloves of garlic
1 jalapeno pepper
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 cup tomato paste (is better to use tomato sauce instead)
1 cup chicken stock
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Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
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Mexican Rice Recipe | Mexican Rice- 2 ways | Quick Rice Recipe | मेक्सिकन राइस | Chef Sanjyot Keer
Full Written Recipe for Mexican Rice
I’ll be making two different ways to make the Mexican rice; you can choose any method as per your convenience.
1st method: absorption method
Ingredients:
• Oil 1 tbsp + butter 1 tbsp
• Garlic 1 tbsp (chopped)
• Onions 1/2 cup (chopped)
• Tomato puree 1/2 cup
• Salt to taste
• Powdered spices:
1. Lal mirch (red chilli) powder tsp
2. Dhaniya (coriander) powder 1 tsp
3. Jeera (cumin) powder 1 tsp
4. Oregano 2 tsp
5. Red chilli flakes 2 tsp
• Ketchup 1 tbsp
• Soaked rice 1 cup
• Sweet corn 1/3rd cup
• Yellow bell pepper 1/3rd cup
• Green bell pepper/capsicum 1/3rd cup
• Red bell pepper 1/3rd cup
• Fresh jalapeno/pakode wali mirchi 1/4th cup
• Cooked red rajma beans 1/2 cup
• Vegetable stock/hot water 2 cups
• Fresh coriander 1 tbsp (chopped)
Method:
• Set a wok on medium heat, add oil & butter, let the butter melt and turn the flame to high, add garlic and cook for a minute on high flame.
• Further add onions, stir & cook until the onions are light golden brown in colour.
• Further add tomato puree & salt, stir & cook for a minute, further low down the flame and add the powdered spices & tomato ketchup, stir & cook for 3-4 minutes on high flame.
• Further add soaked rice, veggies & cooked rajma beans, gently stir & cook for a minute.
• Now, add the vegetable stock & stir gently, taste the stock & adjust the seasoning accordingly.
• Lower the flame, cover & cook on low flame until the rice is cooked, make sure to check after 5 minutes & give it a gentle stir or else it may stick to the pan. The rice may take about 10-12 minutes to cook.
• Once cooked dd soe fresh coriander leaves and switch off the flame, cover and let it rest for around 5 minutes, after resting, use a fork and fluff up the rice.
• Your Mexican rice is ready, serve hot by topping it up with some processed cheese, crushed nacho chips and some salsa on side.
2nd method: tossing method
Ingredients:
• Oil 1 tbsp + butter 1 tbsp
• Garlic 1 tbsp (chopped)
• Onions 1/3rd cup (chopped)
• Tomato puree 1/3rd cup
• Salt to taste
• Powdered spices:
6. Lal mirch (red chilli) powder tsp
7. Dhaniya (coriander) powder 1 tsp
8. Jeera (cumin) powder 1 tsp
9. Oregano 2 tsp
10. Red chilli flakes 2 tsp
• Ketchup 1 tbsp
• Cooked red rajma beans ½ cup
• Sweet corn 1/3rd cup
• Yellow bell pepper 1/3rd cup
• Green bell pepper/capsicum 1/3rd cup
• Red bell pepper 1/3rd cup
• Fresh jalapeno/pakode wali mirchi 1/4th cup
• Black pepper powder a pinch
• Boiled rice 3 cups
• Fresh coriander 1 tbsp (chopped)
Method:
• Set a wok on medium heat, add oil & butter, let the butter melt and turn the flame to high heat, add garlic and cook for a minute on high flame.
• Further add onions, stir & cook until the onions are light golden brown in colour.
• Further add tomato puree & salt, stir & cook for a minute, further low down the flame and add the powdered spices & tomato ketchup, stir & cook well on high flame.
• Further add cooked rajma beans, veggies & black pepper powder, gently stir & cook for a minute. Add a splash of water if the mixture turns too dry, cook for 2-3 minutes on high flame.
• Now, add the boiled rice, stir gently while mixing well.
• Finish by adding some freshly chopped coriander leaves and mix well.
• Your Mexican rice is ready, serve hot by topping it up with some processed cheese, crushed nacho chips and some salsa on side.
Salsa
Ingredients:
• Onions - 2 medium sized (diced)
• Tomatoes - 3 medium sized (diced)
• Fresh jalapenos/pakode wali mirchi - 2-3 nos. (chopped)
• Tomato ketchup - 2 tbsp
• Handful of fresh coriander (roughly torn)
• Lemon juice - 1 no.
• Salt to taste
Method:
• Use a food processor and all the ingredients in it, use pulse mode to break down the tomatoes while keeping it little chunky, your salsa is ready, keep it refrigerated until you use it.
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Spicy Rice and Bean Jollof || Nigerian Rice & Beans
The best spice Rice and Beans Jollof ever! Below are the ingredients and links to the utensils used.
Rice and bean Jollof
Cooking Time: 10am – 10:50
1 cup beans
350 ml water
¼ teaspoon salt
30 minutes into cooking, add 150ml water
Meat cooking;
1.5kg goat meat
1 onion
1 spring onion
3 bay leaves
Ginger
12 garlic
1 tbs curry
1 tbs salt
1 and ½ tbs bouillon
300ml water
Meat cooking time: 10:30am - 11:15am
Boiling blended tomato : 10:30 – 10:50
Making Stew base
2 tomatoes
4 medium paprika
4 shallots
100 ml water
Air fryer:
Ninja mini chopper:
Pots:
Foodace cookbook:
Spanish Vegetable & Bean Rice | So Good you Won´t Miss the Meat
EPISODE 581 - How to Make Spanish Vegetable & Bean Rice | Empedrado Murciano Recipe
FULL RECIPE HERE:
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Kidney Bean Rice
For me, rice and kidney beans are a match made in heaven. I just love the simplicity but bold flavours of this dish.
Get the written recipe here -