From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Mexican Rice Skillet
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Instructions
1
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Wash the bell peppers and cut them into the thinnest possible strips. Peel and finely dice the onion and garlic.
2
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Heat oil in a pan, add the vegetables, crumble the stock cube over the pan with your fingers, and sauté for two to three minutes. Once the onions are translucent, add the spice mix and tomato paste and sauté for another two to three minutes.
3
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Meanwhile, place the rice in a colander and rinse it. Drain the beans and corn.
4
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Add the beans, corn, and rice to the vegetables, then deglaze with water and tomatoes. Cover and simmer the rice dish for 20 minutes.
5
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Season the rice dish with lime juice, salt and pepper, and serve with toppings of your choice.
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Tips & Tricks (5)
- Rice Toasting Magic 🔥Before adding liquid, toast the Basmati rice in oil for 2-3 minutes to enhance its nutty flavor and prevent clumping.
- Liquid Gold Technique 💧Dissolve the bouillon cube completely in hot water before adding to ensure even seasoning throughout the skillet.
- Veggie Layer Strategy 🥬Add bell peppers, corn, and black beans in stages, with firmer vegetables going in first to maintain their texture and prevent overcooking.
- Spice Bloom Trick 🌶️Bloom the Mexican spice mix in oil for 30 seconds before adding other ingredients to release maximum flavor and aroma.
- Lime Brightness Hack 🍋Add fresh lime juice at the very end of cooking to preserve its bright, zesty flavor and prevent it from becoming bitter.
Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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