This is not even close to what I had planned to make today. When I say not even close, I was planning on salmon with lentils. Like I said, not even close. So, how did I go from salmon to Mexican rice? Unprepared, that's how. Story of my life.
After being successful with burritos a few weeks ago, my youngest asked for them again today. Quick dash to the supermarket to pick up some stuff. Never quick. A long chat next to the produce, re arranged aisles that still have me spinning in circles and a card that wouldn't swipe. Like I said, never quick. Eventually, I made it home to make burritos. Amidst the burtito making I starting hauling other stuff out of the fridge and cupboard and ended up with this delicious dish below. The lime and avocado really bring a fresh and light taste to this rice dish. I would make this as a main course as it has all the essentials to make a meal..
Note: Don't top this dish with the avocados until read to serve. Avocados have a tendency to turn brown once they are cut and hanging around a while. Another point, if the rice isn't quite tender after the stated time, just add about 1/2 cup/120 ml water and leave for a few extra minutes.
This dish would make a great addition to a Mexican dinner party or pot luck. Serve it along side fajhitas, burritos, quesadillas, tacos.....anything ¡Ole!
These rice bowls make a great lunch or even dinner. I was even just thinking that it would make for a nice filling inside a wrap alongside some crisp lettuce and maybe even salsa and sour cream. Hungry again.
Mexican Rice Bowls
Serves 8 / Prep time: 10 minutes / Cook time: 40 minutes
1 Cup/180 grams wild rice
2 1/2 Cups/600 ml vegetable stock
1 Red onion, finely diced
1/2 Red pepper, diced
2 Tomatoes, diced
1/2 Cup/90 grams corn
3 Garlic cloves, crushed
3 Tablespoons olive oil, divided
1 Tablespoon cumin
1 Small dried chilli, finely chopped
Juice of one lime
Small bunch of fresh chopped coriander
Sea salt to season
1 Avocado, diced
3 Spring onions, finely chopped
1/2 Cup/50 grams cheddar cheese, grated
In a large skillet set over medium heat, add 2 tablespoons of the olive oil, garlic, onions & peppers. Cook, stirring occasionally for about 8 minutes. Add the diced tomatoes, cumin, chilli and salt and continue to cook until the tomatoes have softened. This will take about 8 more minutes. Add the remaining olive oil and rice to the pan. Stir well, completely coating the rice in the oil. Fry for about 1-2 minutes and add all the stock at once. Add the corn and stir well. Reduce heat to low, cover and leave to cook for about 20 minutes or until the rice is tender.
Remove from heat and drizzle the lime juice over the rice. Top with cheese, avocados, spring onions and cilantro. Let it sit for a few minutes until the cheese melts before serving. Dish out into bowls and serve.
Click the downloadable link below to print recipe!
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