Rustie Lee's one pot Mexican rice
Rustie’s in the kitchen to brighten up your hump day. She’s got the perfect midweek meal to add a bit of heat to these autumnal evenings. Her one pot Mexican style squash and black bean rice is so simple that you can just throw it in the oven and let it do the work for you.
Mexican Style Squash and Black Bean Rice
Serves: 4
Ingredients
2 tbsp olive oil ½ onion, diced 3 cloves garlic, chopped ½ cup diced squash 1 can black beans, drained and rinsed ½ red pepper, diced1 tsp tsp cumin 1 tsp chilli powder 1 cup long-grain or basmati rice1 can diced tomatoes ½ cup vegetable stock 2 tsp salt and pepper to taste Fresh coriander and lime wedges for garnish
Method
1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft.
2. Add the squash, black beans, red pepper, cumin and chilli powder. Stir to coat vegetables.
3. Stir in the rice, diced tomatoes (with juices), and vegetable stock. Add salt and pepper.
4. Bring to a simmer, cover, and cook on low heat for about 20-25 minutes, or until rice and squash are tender.
5. Remove from heat, let it sit for a few minutes, then fluff with a fork. Garnish with coriander and serve with lime wedges for a zesty touch