This Mexican style Rice Salad provides the perfect side dish for a variety of meals. Spiced with fresh chillies and packed with onion, peppers, black beans and corn, it's easy to make and can be served hot or cold. It's a delicious accompaniment to chilli, adds extra flavour to chicken fajitas, and makes a colourful addition to barbecued meats.
Ingredients
- 1 small brown onion
- 1 small red pepper
- 1 green chilli
- 2 medium garlic cloves
- 2 tbsp olive oil
- 700ml good quality chicken stock
- 2 tbsp tomato paste
- 300g basmati rice
- 150g sweetcorn
- 150g black beans (weight when drained and rinsed)
- salt & pepper
Directions
- Peel and finely chop the onion and the garlic cloves. Deseed and finely chop the pepper and the chilli.
- Heat the oil in a large lidded pan. Add the onion and pepper, saute for 3-4 minutes until they begin to soften.
- Add the garlic cloves, plus 1 tbsp of the finely chopped chilli. Saute for a further 2-3 minutes.
- Tip in the rice, stir to coat the grains a little in the oil.
- Pour in the stock, then mix in the tomato paste.
- Mix in the sweetcorn and the black beans. Season generously with salt and pepper.
- Bring to the boil, then lower the heat, cover and simmer for 10-15 minutes - until all the water has been absorbed and the rice is cooked.
- If serving cold, transfer the rice to a serving dish to cool. You'll probably need to fluff up the grains a little before serving.
Notes:
I love how versatile this recipe is. The spice content can obviously be adjusted according to taste, a squeeze of lime mixed through brings another element, and the black beans can be substituted for kidney beans if preferred. You could also mix through a handful of chopped fresh coriander, or perhaps chunks of fresh avocado.
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