Tasty Mexican Rice with Vegetables
Ingredients
- 4 tablespoons butter
- 2 tablespoons corn oil
- 1 large onion, chopped
- 1.5 teaspoons salt
- 1.5 teaspoons black pepper
- 1 medium red bell pepper, cut into small cubes
- 1 medium green bell pepper, cut into small cubes
- 1 medium yellow bell pepper, cut into small cubes
- 3 chili peppers, chopped
- 1 medium carrot, grated
- 3 garlic cloves, minced
- 1 medium tomato, chopped
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon crushed chili flakes
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 cup red beans
- 1 cup corn
- 3 cups rice
- 0.5 cup chopped fresh cilantro
- 0.25 cup lemon juice
Preparation
Heat butter and corn oil in a large pot over medium heat
Add chopped onion, garlic, bell peppers, carrot, and chili peppers; sauté until softened
Stir in salt, black pepper, paprika, crushed chili flakes, cumin, and coriander; cook for 1 minute
Add rice and toast for 2-3 minutes, stirring frequently
Mix in chopped tomato and tomato paste
Add red beans, corn, and enough water or broth to cover the mixture by about 1 inch
Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until rice is tender
Stir in chopped cilantro and lemon juice, adjust seasoning, and serve hot
