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Mexican Rice

ingredients

servings

2

Rice

160 grams

Black beans

70 grams

Champignon mushrooms

60 grams

Corn, white

45 grams

Dried tomatoes, in oil

40 grams

Red peppers

30 grams

Tomato juice

120 grams

Garlic

1 wedge

Brown sugar

1 teaspoon

Coriander

3 grams

Chili powder

3 grams

Basil

2 leafs

Extra virgin olive oil

to taste

Water

250 grams

Parsley

1 teaspoon

first courses from Mexico

Mexican Rice

Mexican Rice

vegan source of B vitamins high in iron source of C vitamins high in potassium high in phosphorus with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Mexican Rice

The risotto Mexican, apart from the fact that it is very good, is spicy and also very easy to prepare.

Mexican Rice step 1

step 1

Slice the mushrooms and the peppers into strips. Put in a blender the tomato juice, dried tomatoes, garlic and basil leaves and mix everything until you get a smooth sauce.

Mexican Rice step 2

step 2

In a saute pan / pot on low heat mushrooms in about 2 tablespoons dolio until wither.

Mexican Rice step 3

step 3

Then add the sauce, sugar, peppers, beans, corn and stir everything.

Mexican Rice step 4

step 4

Add the rice and water / broth and simmer over low heat. Stir occasionally adding a little 'liquid if necessary.

Mexican Rice step 5

step 5

Season with salt, add the cumin and pepper and turn around to mix well.

Mexican Rice step 6

step 6

Serve warm with a sprinkling of parsley above.

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