Mexican Rice Pan
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup rice
- 2 cup water
- 5 tablespoon tomato paste
- 1 zucchini, diced into small pieces
- 1 can corn
- 1 can kidney beans
- 1 tomato (s) finely diced
- some salt and pepper
- some chili powder
- some oregano
- extra sour cream
Print Recipe
Pin Recipe Instructions
- Wash the rice.
- Melt the butter. Briefly fry the rice in the butter and stir in the tomato paste. Pour in water, season with salt and cook with the lid closed on medium heat. After 5 minutes add the zucchini and corn. When there is only a little water left, add the beans and tomatoes and season with pepper, oregano and plenty of chilli. Season to taste with salt.
- Let the rice stand on the stove over low heat until it no longer looks wet, stirring regularly so that it does not burn.
- On the side, I serve slightly salted sour cream that has been diluted with water in a bowl. Tastes very good with the rice.
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