YOU NEED
2 cobs of corn, cut into 8 pieces each
1 large brown onion, peeled and diced
1 green capsicum (also known as bell pepper), core out and fairly finely sliced
1 1/2 cups of long grain white rice
1 tin of crushed tomatoes (I use organic Italian crushed tomatoes)
2 cups of vegetable stock
1/4 cup oil (I used rice bran oil)
1 bunch of coriander, washed well, stems finely sliced and leaves roughly chopped
2 tablespoons of dried oregano
2 bullet chillis for garnish, sliced lengthways, seeds out (or not) and finely sliced
YOU DO
Gently heat the oil in a large pot. Add the onions and cook until softened. Add the rice and stir to combine and coat the rice.
Add the tomatoes, stock and oregano, bring to the boil then reduce to a light simmer and cover.
While the rice is cooking lightly steam the corn, Then toss the capsicum and corn in large pan with a small amount of oil until coloured. (Doing the corn on the BBQ works beautifully and you get that lovely smoked flavour that works so perfectly with Mexican dishes.)
Once the rice is ready (takes approx 20 minutes) stir through the capsicum, corn and coriander and serve garnished with the chilli.
This is a great salad to serve with a Mexican meal, to take to a BBQ or portioned into work lunches.
By adding some avocado and beans you can pump up the fill factor. Its quick, cheap, easy and I love it,
Servings: 2
Time: Approx 30 minutes
Freezing: Not suitable
