From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Wash the bell peppers and cut them into the thinnest possible strips. Peel and finely dice the onion and garlic.
2
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
Meanwhile, place the rice in a colander and rinse it. Drain the beans and corn.
4
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
Season the rice dish with lime juice, salt and pepper, and serve with toppings of your choice.
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Tips & Tricks (5)
- Toast the Rice First 🍚Dry-toast the basmati rice in oil for 2-3 minutes before adding liquid to enhance its nutty flavor and prevent mushy texture in your finished dish.
- Bloom Your Spices 🌶️Cook the garlic, red onion, and Mexican spice mix in oil for 1-2 minutes before adding rice to unlock deeper, more complex flavors throughout the dish.
- Use Tomato Paste Strategically 🍅Cook tomato paste with the aromatics for 1 minute to remove its raw taste, then deglaze with a bit of lime juice to add brightness and depth to your broth.
- Bouillon Cube Enhancement 🧊Dissolve the bouillon cube in warm water before adding to ensure even seasoning distribution and prevent clumping throughout the rice.
- Add Avocado at Service 🥑Keep avocado separate and add only at plating to prevent oxidation and browning, ensuring vibrant color and creamy texture in every bite.
Recipe Facts
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Smart Nutrition 
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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