Mexican rice

Ingredients for 4 servings:

• 200 g long grain rice
• 400 ml water
• 1 can black beans, approx. 265 g drained weight
• 1 can of corn, approx. 285 g drained weight
• 1 tbsp, heaped tomato paste
• 1 can tomatoes, chopped, approx. 400 g
• 2 m.-sized onion(s)
• 2 tbsp olive oil
• ½ tsp chili powder
• 3 garlic cloves
• 1 tsp cumin powder
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Cook the rice for about 15 minutes. I recommend rinsing the rice first and cooking it in fresh water! Bring to a boil briefly and then let it swell normally. Alternatively, use boil-in-the-bag rice and cook according to the package instructions. While the rice is cooking, drain the beans and corn, rinse them with water, and let them drain. Finely chop the onions and garlic. Then heat the olive oil in a large pan and fry the diced onions and garlic for about 3 minutes. Stir in the tomato paste and toast for 1 minute. Add the cumin and chili powder and toast briefly. Deglaze with the tomatoes and simmer over low heat for 10 minutes. Then add the beans and corn to the pan with the rice and stir in. Heat everything for about 5 minutes. Season the rice again with salt and pepper. Note: If you like, you can refine the rice with some fresh cilantro. This is a quick and easy side dish for Mexican dishes. Goes well with chicken and beef.