in Recipes

Mexican rice dish

updated

Spread the love

Ingredients for 4 servings:

  • 1 cup rice
  • 2 cups water
  • 5 tbsp tomato paste
  • 1 m.-sized zucchini, diced
  • 1 can of corn
  • 1 can kidney beans
  • 1 tomato(s), diced
  • some salt and pepper
  • some chili powder
  • some oregano
  • extra sour cream

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

vegetarian and simple

Wash the rice. Melt the butter. Briefly fry the rice in the butter and stir in the tomato paste. Add water, season with salt, and simmer with the lid on over medium heat. After 5 minutes, add the zucchini and corn. When there’s just a little water left, add the beans and tomatoes and season with pepper, oregano, and plenty of chili. Season with salt. Let the rice stand on the stove over low heat until it no longer looks wet, stirring regularly to prevent it from burning. I also serve sour cream diluted with water and lightly salted in a bowl. It tastes very good with the rice.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Mediterranean flatbread

Salami cream pasta