One of the things I like to cook is our ‘Mexican Feast’, and the way I cook it up is that it is all consumed at the one sitting, with the exception of the Mexican rice. The way I do the Mexican rice works well in a small fry pan but it makes too much for one meal for the two of us. It tastes great so that is a great problem to have, but I wanted something that I could throw together to have with the leftover Mexican rice, so after an internet search I found this recipe on the ‘Happy Pear’ YouTube Channel. I have made a few minor alterations to suit our taste.
The original is accessible here - https://www.youtube.com/watch?v=oMk0PMWL0o8
I found that it worked so well, I made a pan full of Mexican rice and a pan full of Mexican beans for our evening meal. It went over very well and there were enough leftovers for and similar meal a bit later in the week for us. Alternatively if you have a family of four rather than our two, the rice and beans together would make a great family meal on their own.
You can serve with cheese, plain yoghurt or sour cream and tortillas if desired, but we find them to be fine just as they are.
INGREDIENTS
1-2 tbsp oil
1 x 400g cans beans (alternatively, we use red kidney beans which we soak, cook, and then freeze)
1 red onion
2 cloves garlic
1 chilli pepper (if that is your thing, I leave it out or Linda can’t eat it!)
1 red capsicum
1 x 420g can sweet corn, drained
2tsp cumin
pinch of black pepper
0.5 tsp smoked paprika
0.5 tsp salt
1 x400g tin of chopped tomatoes or a jar of home made ‘Easy way bottled diced tomatoes’
2 tbsp tomato puree
1.5 tbsp maple syrup
METHOD
- Add oil to the pan and put on medium high heat
- Cut up the onion and garlic and place in the pan
- Dice red capsicum & chilli (if used) and add to pan
- Drain corn and add to pan to char a bit if desired
- Add the spices & stir to combine
- Add in chopped tomatoes, tomato puree and beans
- Add in maple syrup
- Heat through and check for seasoning, serve.
