Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup frozen corn
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Large saucepan with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. Drain well.
2. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the red and green bell peppers and cook, stirring occasionally, until softened, about 5 minutes.
4. Add the cumin, coriander, smoked paprika, cayenne pepper, salt, and black pepper and stir to combine.
5. Add the drained tomatoes, black beans, and frozen corn and stir to combine.
6. Add the rice and water and bring to a boil.
7. Reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
8. Remove from the heat and let stand, covered, for 5 minutes.
9. Fluff the rice with a fork and stir in the cilantro.
10. Serve with lime wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 340
- Total fat: 6g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 560mg
- Total carbohydrates: 63g
- Dietary fiber: 10g
- Sugars: 7g
- Protein: 11g
Substitutions for ingredients:
- Brown rice can be used instead of basmati rice.
- Olive oil or coconut oil can be used instead of vegetable oil.
- Yellow or orange bell pepper can be used instead of green bell pepper.
- Fresh tomatoes can be used instead of canned tomatoes.
- Kidney beans or pinto beans can be used instead of black beans.
- Fresh or canned corn can be used instead of frozen corn.
- Parsley or basil can be used instead of cilantro.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use quinoa instead of rice for a gluten-free option.
- Add diced jalapeño peppers for extra heat.
- Top with avocado slices or shredded cheese before serving.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch.
- Use a wooden spoon to stir the rice to prevent it from getting mushy.
- Let the rice stand for 5 minutes after cooking to allow it to absorb any remaining liquid.
- Adjust the spices to your taste preferences.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with lime wedges on the side.
- Garnish with extra cilantro or sliced jalapeño peppers.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a citrus vinaigrette
- Roasted broccoli with garlic and lemon
Troubleshooting advice:
- If the rice is still crunchy after the liquid has been absorbed, add a little more water and continue cooking until the rice is tender.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Carrowholly is a village in County Mayo, Ireland known for its beautiful scenery and outdoor activities.
Flavor profiles:
- Spicy, smoky, and slightly sweet.
Serving suggestions:
- Serve as a main dish or as a side dish to grilled meats or fish.
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