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Monday, October 8, 2012

Mexican rice with vegetables (vegan)

There are several versions of Mexican rice, all as traditional as they can get, this is just one of them. It's not as spicy as you would expect from the Mexican cuisine, but it's rather flavored with all the right herbs the recipe calls for. Easy to make and very suitable for when you have to feed a lot of people, as the quantities are easily doubled (or tripled... and so on :D ).

It can be served as a main course on its own, but also goes great as a side. We, for example had this next to Lemon-pepper grilled chicken, but you can serve it anyway you prefer.
Enjoy. :)

Last year: Sweet potato and prosciutto starters.

Ingredients (serves 4):
  • 250 g basmati rice
  • 1 liter vegetable stock
  • 2 tablespoons olive oil
  • 1/3 broccoli head florets
  • 1 red bell pepper
  • 1 green bell pepper
  • 125 g canned corn
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon minced coriander leaves (cilantro)
  • 1 tablespoon marjoram
  • 3 tablespoons tomato paste

Chop up the broccoli and bell peppers and place them, together with the corn, into a large pan/pot with the olive oil and all the spices.

Lightly fry them until softened, about 15 minutes, stirring once in a while.
Mix the tomato paste with the soup stock and pour it over the veggies. Bring to a boil, then add the rice:

Mix well, then cover and cook for as long as the rice requires (check package instructions). After the time is up, uncover and cook for as long as it take for the liquid to be completely absorbed:

When it's done take off the heat, transfer to serving plates and dig in! :)

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