Mexican rice with kidney beans, corn, cilantro and jalapenos
Recipe from Andrew Fletcher, Executive Chef of Movenpick Jumeirah Lakes Towers
- Serves 6
Nutrition per serving
-
kcal 434kcal
-
fat 5gg
-
saturates 0gg
-
carbs 85gg
-
sugars 8gg
-
fibre 8gg
-
protein 12.6gg
-
salt 0g
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, diced
- 300g basmati rice
- 1 can plum tomatoes, chopped
- 350ml chicken stock
- 150g corn kernels
- 150g kidney beans
- 100g carrots, diced
- ¼ tsp chilli powder
- ¼ tsp cumin
- A pinch of sea salt and freshly ground black pepper
- 100g peas
- 2 Roma tomatoes, diced
- 2 tbsp fresh cilantro leaves, chopped
- Jalapeno peppers, sliced
Method
Heat the olive oil in a large pan over medium heat. Add the garlic and onion, cook stirring frequently, until the onions have become translucent – about 2-3 mins.
Stir in rice and cook until toasted, about 2 mins. Add the chopped tomatoes and chicken stock, bring to a simmer. Add the corn, kidney beans, carrots, chilli powder and cumin. Season with salt and pepper to taste. Bring to a boil, cover, reduce the heat and simmer until rice is cooked through. Add the peas and Roma tomatoes. Garnish with cilantro and jalapeno peppers.
