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Mexican tomato rice

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Ingredients for 4 servings:

  • 2 cup(s) rice (parboiled), cooked
  • 250 g kidney beans
  • 500 g tomatoes, pureed
  • 4 tbsp natural yogurt
  • 2 tbsp instant broth
  • ½ onion(s), diced
  • 2 bell peppers
  • salt and pepper
  • curry powder
  • Paprika powder
  • n. B. herbs
  • some oil or margarine
  • 1 shot of water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

prepared in 20 minutes

Add the cooked rice to a nonstick pan with a little oil or margarine and fry lightly. Add the washed and drained kidney beans along with the diced onion and fry. Then add the passata and yogurt and mix well. Add the stock and a splash of water to the pan. Trim the bell peppers, slice them into strips, and add them to the pan. Season to taste with herbs and spices, and serve immediately.

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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.

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