Aromatic Taco Rice with Tomato and Paprika Salsa
30—40 Min
Planning a Mexican-themed night in with friends? It wouldn't be complete without this recipe for an authentic Mexican flavor explosion: taco rice flavored with cumin, ginger, chili and rosemary, served with a generous helping of garlic and paprika salsa and tacos.
Ingredients 2 Portions
For the salsa
- 1 Tomato
- 1 Red bell pepper
- 1 Onion
- 11 tbsp.Olive oil
- 2 tsp.Tomato puree
- 2 tsp.Garlic Granules
- 2 tsp.Paprika Special Sweet
- 1 pinchSea Salt, Coarse
For the taco rice
- 1 Stk.Onion
- 4 tbsp.Olive oil
- 1 Cup of long-grain rice
- 3 tbsp.Dark balsamic vinegar
- 100 gCanned corn
- 100 gKidney beans, from a can
- 1 Stk.Red bell pepper
- 1 tsp.Organic Ginger, Ground
- 1 tsp.Cumin, Ground
- 1 tsp.
- 1 pinchChili Powder
- 1 pinchSea Salt, Coarse
Preparation
- 1
Then add the garlic, tomato puree and paprika. Fry for a few seconds. Add a little water if required.
- 2
Season to taste with salt and use a hand blender to roughly puree. Fill two bowls with the salsa and leave to cool.
- 3
To make the taco rice: Finely dice the onion. Heat the olive oil in a pan and fry the onion. Quickly brown the rice and then use the balsamic vinegar to deglaze the pan. Add the same amount of water as rice.
- 4
Season with salt, chili, ground ginger and ground cumin. Cover the rice and bring to the boil.
- 5
When the water has almost evaporated, add a spoonful of salsa and allow the rice to finish cooking. Then stir in the drained corn, kidney beans and rosemary and enjoy.
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