Mexican Rice

Ingredients

• • 250 g fresh tomatoes, diced
• • 1 bell pepper, seeded and finely chopped
• • 2-3 tbsp olive oil
• • 100 ml vegetable broth (or hot water)
• • Salt and pepper
• • 1 tsp sweet paprika
• • ½ tsp smoked or hot paprika (optional)
• • 1 tbsp Italian herbs (oregano, basil, thyme…)
• • 1 tsp curry powder
• • 1 can (400 g) red or white beans, drained and rinsed
• • 1 can (300 g) corn, drained
• • 350 g tomato sauce or purée
• • 350 g cooked rice (or 150 g raw)
• • Optional: sautéed tofu or mushrooms; a few black olives

Method

1. Wash and dice the tomatoes; seed and chop the pepper.
2. Heat the oil in a large pan over medium heat.
3. Add the tomatoes and pepper and sauté until soft.
4. Pour in the broth or hot water.
5. Add the sweet paprika, smoked/hot paprika, Italian herbs and curry; stir and let cook 2-3 minutes.
6. Drain and rinse the beans and corn; add them to the pan with the tomato sauce.
7. Simmer about 5 minutes to blend the flavours.
8. If the rice is cooked, stir it in directly; if raw, cook it separately al dente and then add it.
9. Adjust salt and pepper; optionally a dash of lemon juice. Serve hot.
10. Tip: for creamier rice, mash a little of the beans or add some plant cream.

Source: adapted from the Orthodox Parish of the Annunciation (Angers).