Mexican Rice

Savoury Rice

  • 1 cup Brown Rice
  • 2 Cobs of Corn (Kernels removed)
  • 4 Spring Onions, thinly sliced
  • 1/2 Red Capsicum, diced
  • 1 Carrots, diced
  • 1 tbs Coriander, chopped
  • 1 cups Snow Peas, blanched & slithered

Hot Tomato Salsa

  • 1 cloves Garlic, minced
  • 3 Tomatoes roughly chopped or 1 can of tinned tomatoes
  • 1 tbs Tomato puree
  • Pinch Chilli powder
  • 1 tsp Cinnamon
  • 2 tsp Honey                          
  • 2 tbs Braggs or other seasoning

Guacamole

  • 1 Avocados
  • Juice if ½ Lemon                          
  1. First prepare Tomato Salsa, sauté Onion in water with Garlic and a small amount of Chilli if desired and Cinnamon in a heavy based pot on the stove. Add Tomatoes and cook, being careful not to let the bottom burn. Simmer gently and add Honey and seasoning.
  2. Cook Rice in casserole dish with a well fitting lid. (add 2 cups of water to 1 cup of rice) cover and bake for 1 hour in moderate oven.
  3. Prepare vegetables and steam Carrot.
  4. Mash Avocado and add Lemon Juice.
  5. Combine Cooked Rice with Vegetables and ½ of the Tomato Salsa.
  6. Serve with the Tomato Sauce drizzled over the top, and with a blob of Guacamole on top of that.

 

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