Inspired to make Mexican Rice the other night, rather than Fried Rice, Usually Mexican Rice is a side dish, but I added tofu and beans last night to make it into a midweek main meal.
Serves a greedy 4
2 tbsp olive oil
1 onion, peeled and diced
400g tofu, grated or crumbled
3 garlic cloves, peeled & crushed
1 tsp cumin seeds
1 tbsp tomato paste
1 tin chopped tomatoes or passata if you don't have a liquidiser
1 red pepper, deseeded and roughly chopped or diced if you don't have a liquidiser
1 US cup basmati rice
1 US cup frozen sweetcorn
1 tin of black beans or lentils, keep the liquid
1 tsp smoked paprika
1/2 tsp hot chilli flakes
2 cups recently boiled water
30g bag of fresh coriander, chopped
Gently fry the onion in a wide lidded pan in the oil over a medium heat.
When the onion is translucent and starting to brown at the edges, stir in the tofu, garlic, and cumin. Fry for about 5 minutes stirring only every minute or so in an attempt to brown the tofu (I find grated tofu quite hard to brown so I normally give up after 5 minutes).
Whilst frying the tofu, liquidise the chopped tomatoes and red pepper. I you don't have a liquidiser, dice the pepper and add this to the tofu, and use passata instead of chopped tomatoes.
After the tofu has fried for about 10 minutes add the liquidised tomatoes/passata, sweetcorn, and rice. Drain the liquid from the beans into your cup measure, add the beans to the pan, then top the cup measure with recently boiled water to make 2 cups of liquid.
Stir in the smoked paprika and the chilli flakes, bring to the boil with the lid on, then turn down to the lowest heat for 20 minutes until the rice is tender.
Serve with chopped coriander.
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