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Mexican Style Rice


2 carrots

1 onion

1 capsicum

1 medium tomato

1 can crushed tomatoes

2 cups chicken stock

1 can black beans, rinsed

1 can kidney beans, rinsed

2 cups long grain rice

1/2 tsp ground cumin

1/2 tsp dried oregano

1/2 tsp minced jalapeno, optional

1/2 tsp coriander

2 garlic cloves, thinly sliced

3 tbsp extra virgin olive oil


  1. Heat half of the oil in a large, deep sided pan over medium-high heat. Add the onion, carrots, and garlic. Cook stirring frequently until the onion have become translucent (about 5 minutes)

  2. Add the rest of the oil and the rice and stir for one minute.

  3. Add the capsicum, tomato, jalapeno, coriander, cumin and oregano and cook for 2 minutes.

  4. Pour in the stock, bring it to the boil. Reduce to a simmer and cook, covered, for 15 minutes.

  5. Stir in the all the beans.

  6. Season to taste with salt and pepper.

  7. Garnish with fresh coriander to serve

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