Mexican Style Rice

22 file


  • 2 carrots
  • 1 onion
  • 1 capsicum
  • 1 medium tomato
  • 1 can crushed tomatoes
  • 2 cups chicken stock
  • 1 can black beans, rinsed
  • 1 can kidney beans, rinsed
  • 2 cups long grain rice
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp minced jalapeno, optional
  • 1/2 tsp coriander
  • 2 garlic cloves, thinly sliced
  • 3 tbsp extra virgin olive oil


  1. Heat half of the oil in a large, deep sided pan over medium-high heat. Add the onion, carrots, and garlic. Cook stirring frequently until the onion have become translucent (about 5 minutes)
  2. Add the rest of the oil and the rice and stir for one minute.
  3. Add the capsicum, tomato, jalapeno, coriander, cumin and oregano and cook for 2 minutes.
  4. Pour in the stock, bring it to the boil. Reduce to a simmer and cook, covered, for 15 minutes.
  5. Stir in the all the beans.
  6. Season to taste with salt and pepper.
  7. Garnish with fresh coriander to serve
Picture of Marzia Bell
Marzia Bell

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