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Tex-Mex Rice
Sapana Behl
A Texas Mexico atyle one pot rice dish loaded with beans, peppers and tangy tomatoes.
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Course
Lunch
Cuisine
American, Mexican
Servings
4
People
Equipment
Sauce pan
Ingredients
1x
2x
3x
2
cups
rice
1
cup
cooked black beans
1/2
cup
corn
1
cup
bell peppers,
chopped
3
tomatoes,
chopped
2
tablespoon
tomato paste
2
white onions,
chopped
5-6
garlic cloves,
minced
1
teaspoon
ground cumin
1
teaspoon
ground coriander
1
teaspoon
paprika
1
teaspoon
oregano
1
teaspoon
basil
salt to taste
pepper to taste
4
tablespoon
oil
2
tablespoon
cilantro leaves to garnish
4
cups
water or vegetable stock
Instructions
Heat oil in a wide pan and suate onions and garlic.
Once onions are soft, add tomatoes, tomato paste and cook until tomatoes are soft.
Now add bell peppers, corn and beans and give a nice stir. Add in cumin, coriander, salt, paprika,oregano and basil and mix everything to combine.
Add in washed and drained rice and water/vegetable stock. Cook covered until rice are done and all water is absorbed.
Garnish with cilantro leaves and serve warm.
Notes
Adjust the spices and paprika as per your taste.
You may add vegetables of your choice.
This dish can be made using cooked rice.
Keyword
beans rice, Mexican rice, one pot rice, Tex Mex Rice
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