Mexican rice with kidney beans, corn, cilantro and jalapenos
Recipe from Andrew Fletcher, Executive Chef of Movenpick Jumeirah Lakes Towers
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
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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.
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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.
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