On Saturday for dinner I made some Mexican Rice. I got the original recipe from allrecipes.com and adapted it. I love the spices in this and the colours from the tomatoes, green pepper, sweetcorn and green chickpeas. It’s very flavoursome and not too spicy.Then on Sunday we went out to eat at Sharky’s, a Mexican fast food kind of restaurant nearby. I forgot to take photos, but I had a yummy fajita plate that had spicy tofu, veggies (onions, squash, courgettes), organic rice and beans and guacamole served with flour tortillas. Very tasty and I love that they offer tofu as a fajita/burrito/taco filling.
Mexican Recipe (Serves 2-3)
½ cup brown rice
1 cup water
½ medium onion, diced
2 tsps vegetable oil
1 tsp ground turmeric
1 garlic clove, crushed
½ tsp ground cumin
½ tsp ground coriander seed
2 tsps paprika
1 pinch red pepper flakes
¼ tsp Tabasco sauce
1 green pepper
1 can tomatoes, chopped
1 cup frozen, sweetcorn, defrosted
1 cup cooked chickpeas
Salt to taste
Place rice and water in medium pot. Bring to boil and simmer for around 35 minutes until cooked. In a large frying pan heat oil over a medium high heat. Add onions and pepper and cook for around 5 minutes. Add garlic, turmeric, cumin, coriander seed, paprika and red pepper flakes and cook for another minute, stirring frequently. Add tomatoes, Tabasco, sweetcorn and rice and stir through until heated thoroughly. Add salt to taste.
Increase Tabasco and red pepper flakes if you like it spicy.
Serve topped with avocado/guacamole or vegan sour cream and chopped fresh coriander (cilantro).
