I have been wanting to make a Mexican style rice for a while now and finally got around to it. I added a bit more vegetables to it than normally necessary, but I thought that it was very nice and perfectly good as a standalone dish. This dish is made a lot like a rice pilaf, so that the rice cooks with the vegetables and spices and absorbs all the lovely flavours. I added a subtle spiciness to the dish.
3 garlic cloves
300 g tomatoes
2 romano peppers
1 can black beans
1 can sweetcorn
Vegetable stock powder
1,5 cup brown rice
Chop the onion, garlic, tomatoes and romano peppers finely and start cooking them in olive oil.
Add the black beans and sweetcorn to the pan followed by the spices and mix for a couple of minutes.
Then also add the rice and cover the mix with water and let simmer until the rice is cooked.
Towards the end add the tomato purée and fresh coriander. Taste the seasoning and add anything that's needed more.
Serve warm with some sourcream on the side or keep it vegan.