Loaded Mexican Red Rice
This is straight from that book, but I think it first appeared elsewhere. I cannot recall to be honest. I am nothing if not prolific. In fact, I plan to slow down a notch...so if you are thinking you need more Tenina...go and join me on the inside. That will not slow down at all. Promise.
In the meantime. Fiesta on!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 onion, halved
- 3 cloves garlic, peeled
- 1 long Red Chillie(s)
- 2 Chorizo sausages, quartered
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 heaped tsp cumin
- 2 heaped tsp paprika
- 1 tin Black Bean(s) drained and rinsed
- 1 small red capsicum, diced
- 200 Grams frozen corn kernels
- 300 Grams basmati rice
- 1 Teaspoon sea salt
- 2 tomatoes, diced (approx. 200g)
- Guacamole (pg 14), black olives, cherry tomatoes, coriander, feta and corn chips to serve.
Place onion, garlic and chilli into Thermomix bowl and chop 3 sec/speed 7.
Add Chorizo and chop 3–5 sec/speed 5, until evenly diced. Scrape down sides of bowl.
Add cumin, 1 tsp paprika and EVOO and sauté 7min/ Varoma/Reverse/speed 1.
Meanwhile, rinse black beans and place into Varoma dish. Place diced capsicum on top of beans. Place corn kernels on Varoma tray. Assemble Varoma and set aside.
Once Chorizo mix has cooked, scrape out of Thermomix bowl into a large serving bowl and set aside.
Measure rice into simmering basket and rinse well. Sprinkle the top of the rice with the other tsp paprika and 1 tsp sea salt. Dice tomatoes and place on top of the rice.
Measure 900g water into Thermomix bowl. (No need to rinse Thermomix bowl) Insert simmering basket with rice and tomato
Set Varoma into position and cook 20 min/Varoma/ speed 4.
When cooked, add rice and cooked vegetables to the Chorizo mixture and mix thoroughly. Serve immediately with accompaniments.
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