Rice mexican

Riz mexicain

Servings : 4 | Preparation time : 5 min | Cooking : 10 min


  • 1 red onion, chopped
  • 1 tbsp olive oil
  • 1 tbsp of chili powder mexican
  • 1 tbsp of tomato paste
  • 1 cup fresh corn kernels or frozen
  • 1 cup of red kidney beans, cooked or canned
  • 1 cup fresh tomatoes, seeded and cut into small dice
  • 1 cup of minute rice
  • 1 cup of vegetable broth
  • 1 cup avocados cut into small dice
  • Salt and pepper


  • Cheese with jalapeño, grated
  • A few leaves of coriander
  • Sour cream, to taste


  • In a saucepan over medium heat, cook the red onion in the olive oil for 2 minutes, the coating of the chili powder and the tomato paste. Season with salt and pepper.
  • Pour the corn kernels, red beans, diced tomatoes, and rice. Stir, then pour in the vegetable broth. Bring to a boil, cover and cook for 5 to 8 minutes over low heat.
  • Turn off the heat, add the diced avocados, mix and rectify the seasoning.
  • Serve immediately in a bowl, topped with grated cheese style jalapeno, a little sour cream and cilantro leaves, to taste.
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