Monday, February 21, 2011

Mexican Fiesta Rice

I am always looking for great side dish recipes. Latin inspired foods are some of my favorites but I am always looking for a dish that isn't plain Spanish rice or black beans. I decided one night while making enchilada's that I was going to come up with something different. I raided my pantry and freezer and found all sort of great thing and the idea just came to me. The basis is still rice, but the side dish really could be a meal in itself. It has great protein from the beans, starch from your rice and veggies in the form of corn. Very tasty and flavorful and great along with just about anything.

What You Need:

1/2 c rice (not minute rice)
1 cup water
1 (15oz) can diced tomatoes
1 can kidney beans (drained and rinsed)
1 can chick peas (drained and rinsed)
1 c frozen corn
1 small onion, diced
3 cloves garlic, minced
1 tbs ground cumin
a handful of cilantro, chopped

What To Do:

In a pot, bring the rice, water and can of diced tomatoes to a boil over high heat. Stir in the onion and garlic, reduce the heat to a simmer and cover. Let simmer for about 15 minutes without removing the lid. Once the 15 minutes is up, add in the rest of the ingredients, except for the cilantro, and give it a stir. Put the lid back on and let sit for 15 minutes so that the rice becomes fully cooked and everything else is heated through. Stir the cilantro in before serving.

1 comment:

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