Mexican-style chipotle rice
This vegetarian recipe for Mexican-style rice uses chipotle paste, which you can buy in a jar from the supermarket. Chipotle is a mild, smoky chilli and using a ready-made paste makes it really easy to adapt the amount you use to suit your tastes. Also suitable for vegans.
1 tablespoon olive oil 1 onion finely chopped 2 cloves garlic finely chopped 1 teaspoon chipotle paste or dried chipotle or adjust to taste 1 red pepper diced 100 g sweetcorn fresh, tinned or frozen 400 g tinned chopped tomatoes 240 g tinned black beans (1 standard tin) drained and rinsed 200 ml hot vegetable stock or boiling water 160 g basmati rice rinsed* salt and pepper to taste To serve small handful coriander leaves picked or chopped 1 lime cut into wedges
Heat the olive oil in a large non-stick pan over a medium heat. Add 1 chopped onion, stir well, reduce the heat to medium-low and cover. Cook, stirring occasionally for ten minutes or until the onion is soft and translucent. Add 1 cloves garlic and 1 tsp chipotle paste, stir well and cook for a further minute. Add a chopped red pepper and cook for another ten minutes, stirring occasionally, until the pepper is cooked. Add 100g sweetcorn then pour in a tin of chopped tomatoes, the drained tin of beans, 160g rice and 200ml boiling water or hot vegetable stock. Bring to the boil, then cover with a lid and cook on a low heat for 25-30 minutes until the rice is cooked through and most of the liquid has gone. Add a little more water if needed but be careful not to add too much. Season to taste with salt and pepper and serve with fresh coriander and lime wedges.
Rinse the rice in cold water until the water runs clear for best results
Nutritional information is approximate and is intended as a guide only.
Calories: 380 kcal Carbohydrates: 72 g Protein: 14 g Fat: 5 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Sodium: 372 mg Potassium: 770 mg Fiber: 12 g Sugar: 7 g Vitamin A: 1236 IU Vitamin C: 56 mg Calcium: 87 mg Iron: 4 mg