Name: Red rice with vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: mexican
Ingredients: 27.30 gm olive oil; 1 medium red onion, finely chopped; 200.00 gm white long-grain rice; 1 tsp cumin seeds; 130.00 gm hot chilli sauce; 2.50 gm smoked paprika; 510.00 gm chicken style liquid stock; 200g green beans, trimmed, cut into 2cm lengths; 300g can corn kernels, drained; 1 medium red capsicum, finely chopped; 125.00 ml finely chopped fresh coriander leaves; Hot chilli sauce, to serve; Lime wedges, to serve

Red rice with vegetables

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Elevate your Mexican feast with flavorful red rice and veggies.

Ingredients:

27.30 gm olive oil
1 medium red onion, finely chopped
200.00 gm white long-grain rice
130.00 gm hot chilli sauce
510.00 gm chicken style liquid stock
200g green beans, trimmed, cut into 2cm lengths
300g can corn kernels, drained
1 medium red capsicum, finely chopped
125.00 ml finely chopped fresh coriander leaves
Hot chilli sauce, to serve

Instructions:

In a large saucepan over medium heat, sauté onion, rice, and cumin in oil until rice is coated, about 2 to 3 minutes. Stir in sauce and paprika, cook until fragrant, about 1 minute.
Pour in the stock along with 1/2 cup of cold water. Bring the mixture to a boil, then lower the heat to a simmer. Cover and let it cook for 15 minutes, or until the rice is tender. After that, set it aside covered for 5 minutes. Fluff the rice with a fork to separate the grains.
Boil beans in a saucepan for 1 to 2 minutes until tender. Drain and cool under cold water. Drain again.
Combine corn, beans, capsicum, and coriander with the rice. Gently stir to mix well. Serve with chili sauce and lime wedges.

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