Mexican Beans & Rice

“Comfort foods

Authentic styles,
With a twist of spice
Will go a mile.
Bring Chipotle
Home tonight,
And with every morsel
Experience the ride.
Cactus drinks
Or cowboy hats,
Far from Mexico, you have
Bean there, done that.”
Beans: (you can also use leftover rajma curry)
1 cup kidney beans, boiled
½ cup canned or fresh plum tomatoes
¼ cup onions, chopped
1 fresh jalapeno, finely chopped
1 teaspoon coriander powder
1/2 teaspoon garam masala
1 teaspoon olive oil
Salt & pepper to taste
1 cup white basmati rice
2 cups chicken stock (use vegetable stock for a veg version)
1 tablespoon olive oil
½ cup cherry tomatoes, chopped
½ cup green peppers, chopped
½ cucumber, diced
¼ cup onions, chopped

Make the beans: Heat 1 teaspoon olive oil in a pan. Add the onions and jalapeno and fry till the onions are golden brown. Now add the canned tomatoes, dry spices, salt and pepper and cook till the tomatoes are cooked. Add the kidney beans and let it simmer on medium heat for 5-10 minutes. Break some of the beans to a mash to thicken the consistency. Remove from heat and keep aside.
Make the rice: Bring to boil the chicken stock with ½ cup water. Add the rice and 1 teaspoon olive oil, and let it cook till the rice is done. Let it simmer till the rice has soaked all the liquid in. Fluff the rice with a fork to ensure the rice doesn’t become sticky. Remove from heat.
Put it all together- In a dish, mix the beans, rice and the remaining chopped vegetables. Top with some fresh coriander and chilies (if required) and serve immediately.
A simple, wholesome comfort meal!