Mexican Rice with Black Beans

Step-by-step recipe

Step 1:

Place 280 grams of canned black beans in a sieve and drain.

Step 2:

Rinse 200 grams of basmati rice well.

Step 3:

Place three tablespoons of olive oil in a heavy-bottomed saucepan over high heat and add 200 grams of diced onion and 150 grams each of finely chopped green and red bell peppers. Add a quarter teaspoon of salt and stir.

Step 4:

Saute over medium heat until the onions and peppers begin to caramelize.

Step 5:

Add two tablespoons of crushed garlic, stir and cook, stirring, for 1 minute.

Step 6:

Add 175 ml of pureed tomatoes.

Step 7:

Add a teaspoon each of cumin and paprika powder and a quarter teaspoon of cayenne pepper. Stir.

Step 8:

Add rinsed rice, beans, and 125 grams of frozen corn. Season with salt to taste.

Step 9:

Pour in 225 ml of vegetable broth.

Step 10:

Stir the contents of the pan, bring to a boil, cover the pan with a lid, reduce the heat to low and simmer for 15 minutes.

Step 11:

Turn off the heat. Add 30 grams of chopped cilantro and 100 grams of chopped green onions. Season with pepper to taste.

Step 12:

Add lemon juice to taste and a tablespoon of olive oil. Stir, cover, let steep for 5 minutes, and serve.

Cooking tips

Rinse the rice several times until the running water runs clear.

At the last stage, stir very carefully so that the cooked rice does not turn into mush.

Taste the rice before adding lemon juice to avoid making the dish too tart. The tartness of the tomatoes might be enough for you.