I love Mexican anything. I have a whole ebook dedicated to Mexican fare. You really should go and give it a whirl. It is of course free to Insiders!!
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!
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Need
- 1 onion, halved
- 3 cloves garlic, peeled
- 1 long red chilli
- 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.
Do
- 1
Place onion, garlic and chilli into Thermomix bowl and chop 3 sec/speed 7.
- 2
Add Chorizo and chop 3–5 sec/speed 5, until evenly diced. Scrape down sides of bowl.
- 3
Add cumin, 1 tsp paprika and EVOO and sauté 7min/ Varoma/Reverse/speed 1.
- 4
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.
- 5
Once Chorizo mix has cooked, scrape out of Thermomix bowl into a large serving bowl and set aside.
- 6
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.
- 7
Measure 900g water into Thermomix bowl. (No need to rinse Thermomix bowl) Insert simmering basket with rice and tomato
- 8
Set Varoma into position and cook 20 min/Varoma/ speed 4.
- 9
When cooked, add rice and cooked vegetables to the Chorizo mixture and mix thoroughly. Serve immediately with accompaniments.
