When I think of Mexican food, I think about tortilla’s, beans and chillies, I don’t really think about rice. I love to make vegetables, beans, sweet potatoes in a spicy sauce with some crispy baked tortilla’s. But when you come home from a hard days work in warm weather and you find out the last sweet potato you have at home has gone bad, you have to come up with something to add to your meal, unless you want to eat veggies in tomato sauce without anything else…
Well, not me. So, rice it is…. Not really Mexican, but I just called it ‘Mexican Rice’ because that’s what the bag of pre cut veggies said 😛 This dish is mostly made out of leftovers and stuff from the freezer.
- 400 gr. of vegetables (corn, red pepper, red onion, leek)
- 125 gr. of mock meat or 1 large can of black beans(I used bacon, but you can use chicken)
- 1 can of tomato-paste (68 gr)
- 60 ml of water
- 1 teaspoon of Sriracha
Begin by cooking your rice according to the directions on the packages. And then, the sauce… Mix the tomato paste, spices, Sriracha and water. You can add more or less Sriracha to taste, but I was feeling like a bit spicy food. Easy right… yeah, I’m lazy that way.
In a wok heat up a little bit of oil (I used coconut) and start baking you meat. If you’re a meat eater you can use chicken or beef. When the meat starts to brown, add the vegetables and bake until they are cooked.
Then add the sauce and stir until the ‘meat’ and veggies are covered in sauce.
Serve the rice and veggies separate and sprinkle with a little bit more coriander.