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Quick mexican rice/Brown rice with capsicums and corn

Quick mexican rice/Brown rice with capsicums and corn

I love the firmness and texture of brown rice and it is what I tend to use for mexican rice. This mexican brown rice recipe is so simple and quick to make ( once the brown rise part is done)

The brown rice can be a mission. I feel like I can never get it perfect and so I get the ready made brown rice packets. I know, I know, I know its cheating but what to do, I like the packet version more than my own. Maybe one day, I will make my own version and share the recipe with you. For the time being, please make do with the alternative. I have tagged the one I get from Coles, here.  You can try it for yourself and thank me later. 

Ingredients

  • 2 cups/1 packet (250g)
  • 2 tbsps olive oil
  • 1 tsp cumin seeds
  • 1/2 tsp chilli flakes
  • 1/2 cup assorted coloured capsicums diced
  • 1/2 cup deseeded diced roma tomatoes
  • 1/2 cup sweet corn kernels
  • 3/4 tsp salt (adjust to taste)
  • 1/2 tsp pepper powder
  • 1 tsp smoked paprika powder
  • 2 tsps freshly squeezed lime juice
  • 2 tbsps freshly chopped coriander

Method

  • Follow the instruction on the brown rice packaging to warm the rice.
  • Heat the oil in a pan
  • Add the cumin seeds, corn and capsicum and saute for about half a minute.
  • Add the tomatoes followed by the chili flakes, smoked paprika, pepper powder and salt.
  • Saute for a few seconds
  • Add the cooked brown rice and adjust the amount of salt if needed. 
  • Mix in the lime juice.
  • Garnish with the chopped coriander
  • Serve warm with sour cream

Tips

  • Do not over cook the tomatoes, you do not want them completely mushy
  • If you do not have smoked paprika, you can use normal paprika or cayenne paprika.
  • You can use this brown rice recipe as a buritto filler too. 
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