Mexican has to be my favourite cuisine, its fresh, full of flavour, healthy and of course has a good kick of spice now and then. Now being a student I like recipes were I can make large batches of it, making my life much easier during a busy week of studying. What I like about this recipe is you can eat it as it is, in a bowl with some toppings, or, grab yourself a tortilla wrap, chuck the rice in, wrap it up and you now have yourself a burrito, genius I know. Right, so how to make this bowl of goodness.

Serves: 4


250g white rice
1 chicken stock cube
500ml boiling water
1 400g can kidney beans (Drained)
1 200g can sweetcorn (Drained)
1 medium red onion (Finely chopped)
2 gloves garlic (Finely chopped/crushed)
3 tbsp generic tomato pasta sauce
1 tsp ground cumin
1/2 tsp smoked paprika


In a large saucepan, on a medium heat fry the onion and garlic until the onion begins to soften. Next add the cumin, paprika and rice and cook for a couple of minutes continuously stirring to release the flavour of the spices. Crumble the stock cube into the boiling water and add to the pan along with the pasta sauce. Bring to a gentle simmer and leave for 10 minutes, stirring occasionally to stop from sticking, add extra water if required. Finally add the drained kidney beans and sweetcorn and continue to cook for a further 2 minutes, or until the rice is cooked. Now your ready to serve, I like to top mine with a wedge of lemon, avocado, yoghurt and salsa, but get creative and put your own twist on it.

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