"Cinco de Mayo" is here and I am drawn to the tantalising flavours of Mexican cooking! Using tomatoes, coriander, beans, a bit of spice and you can travel over to a sunny world of warm comforting Mexican culinary wonders using simple ingredients but packed full of flavours.
I thought I would share a really quick and easy recipe I made using what I had left in the fridge that day and some of my store cupboard and freezer items. This is great makeshift recipe as you can swap any ingredients that you don’t have with what you do! Replace courgette with spinach, or another veg. Instead of rice, you may use some quinoa or use wraps instead.
MEXICAN INSPIRED RICE Recipe
Equipment: A big pan, kettle, one bowl and a sieve
75 gram, soya mince
1 tsp Vegetable stock
1 tsp of oil
1 Onion / 80g of chopped frozen onion
150 g, Frozen Chopped Peppers
300 g, Fresh Courgette chopped
1 tin of Black bean, drained and rinsed
A handful of dried herbs
2 tsp of paprika
100g, Tomatoes chopped
40 g, tomato puree mixed with a few tbsp of water
250 g, Classic Whole Grain Rice
10-20ml of hot sauce ( adapt to taste and brand )
2-4 tbsp water (optional)
Optional Toppings: Coriander,lime wedges, chilli flakes....
1. Prepare the dried soy mince: Add soy mince to boiling water and stock and soak for 10 minutes. Drain and squeeze out any excess water. 2. Heat the oil in a large pan. When hot add the onion and cook until most of the water is gone and they start to brown, about 5min. Add the frozen peppers and courgette. Cook until they start to soften.
3. Add the beans, the soy mince, herbs and paprika. Let cook for 1min and then add in the chopped tomatoes and watered down tomato puree. Add the hot sauce and season to taste.
4. Open the rice packet and add to the pan. Cook until the rice is well heated through 5- 10min. If the mixture looks too dry add some extra water. 5. Plate up and add any optional toppings such as herbs, lime, extra spice etc…
* Soy Mince: If you don’t have any soy mince on hand swap it out for any other type of high plant-based protein source. Cube some tofu or tempeh, seitan strips. mock chicken, extra beans.
* Add or swap any veggies in the dish to what you prefer.
*Be playful with spices and keep tasting it as you go.
* Instead of rice you can swap it out for any other whole grain carbohydrate source like quinoa, wholemeal wraps, or even pasta.
Nutrition Facts Amount Per Serving Calories: 553 | Fat: 5 g | Carbohydrate: 90 g | Dietary Fiber: 21 g | Protein: 37 g