Wednesday, 8 June 2016

Mexican Rice bowls: dairy free, syn free, can be veggie/ vegan

Midweek dinners can be a bit of a trial can't they? Toddlers hit grumpy o'clock (anytime from 4pm to bedtime in this house), husbands are hangry (an entirely new word to me - thanks Kat for introducing me to it as it defines M perfectly), and my thoughts are turning from caffeine to gin. Or something. These rice bowls, are quick, easy, and can be made with whatever is knocking around in your fridge as well as being personalised to your particular taste preferences - add coriander, or don't, add chilli, or don't, add avocado, or don't - you get the idea.

For us, these came about on spotting a box mix for this type of thing in Aldi - and thinking, to quote Jason Robert Brown - "I can do better than that." so, a home made spice mix, and some long grain cooked rice later we the basis of the dish. Adding veggies, a tomato based sauce, and some leftover roast chicken for the resident carnivore.  Surprisingly, as he's been a bit picky of late, Harry hoovered it up. Although we discovered he's no longer a fan of avocado. Which would be a shame if I didn't love it. Just don't mention Slimming World!

Without further ado, here's the recipe for our Mexican rice bowls

Mexican Rice bowls
Dairy free, syn free. Omit the chicken for veggie/ vegan option
Serves 4 (and 3 baby portions)

1 cup of long grain rice, cooked as you would usually. I use the absorption method as it's idiot-proof.
Flavourless oil for cooking - we used Fry light but rapeseed or vegetable would be great
1 red onion, finely diced
1 red and 1 yellow pepper finely diced
125g chestnut mushrooms, quartered
1/2 cup of sweetcorn (I used frozen)
1 red chilli, finely diced
Leftover roast chicken - or omit completely. I'd have been more than happy without it.
2 cloves of garlic
1 400g tin of back beans (or kidney beans, I just had a random tin of black beans in the cupboard)
1 tsp sweet smoked paprika
1/4 tsp Cayenne pepper
1/2 tsp oregano

For the sauce:

1 tin chopped tomatoes/ 1 carton passata - depending on if you prefer smooth or chunky
1 red chilli
Tomato puree
Pinch of sugar
2 cloves garlic

Toppings (to taste):

Fresh coriander
Diced avocado
Quartered cherry tomatoes
Sriracha or similar chilli sauce
Grated cheese/ vegan cheese

In a large pan make the sauce, gently cook the chilli and garlic until you can smell them sizzling away, then add the tomatoes, paprika, tomato puree and a generous pinch of sugar (more if, like me you buy cheap tomatoes).
Bring to a simmer and bubble down until you get a thick, almost pulpy sauce

In a separate pan cook the onion, garlic and chilli in the oil until the onion is softened. This normally takes me about 10 minutes over a low heat.
Add the beans, peppers, mushrooms, and sweetcorn and cook for a few more minutes
Add the spices and continue to cook until softened
If you're adding leftover chicken stir it in now
Add the sauce, bring to a low simmer (you might want to add a glass of water if it feels too thick - but you basically want your dry ingredients covered in sauce, not swimming in it)
Add your rice and continue to cook for 10-15 minutes

Serve in bowls, sprinkled with any toppings you a) have in the house and b) fancy

It took me less than half an hour to cook, and the duration of an episode of Mr Tumble to prep. Which in my eyes is perfect!

Why not Pin this recipe for later?

Some other lovely bloggers have made similar recipes - why not have a look at theirs too?

A gorgeous looking Veggie miso soup noodle bowl from Foodie Quine
Similarly a beautiful Vegan rice bowl with Maple Tofu and and Smoked tomato sauce from Choclette at Tin and Thyme
Also from Choclette, a Quinoa bowl with roasted squash and broccoli that I am entirely sure a certain toddler would love
A sushi bowl that is already on next week's meal plan from Jane at the Hedge Combers

I'm linking this post up as part of this month's Credit Crunch Munch that's being hosted by Lisa from Lovely Appetite

Credit crunch munch is a joint challenge run by Fab Food 4 All and Fuss Free Flavours

I'm also linking up with A Mummy too and her Recipe of the week as well.

Link up your recipe of the week


Emmyw said...

Lovely quick and easy recipe. We are being so lazy with mid week meals right now just heating up soup of those pasta and sauce deals you get. You've inspired me to go back to cooking REAL food for dinner. Thanks!

Margot said...

This looks sooo healthy and delicious. Mexican flavours are my favourite... always :)

Helen - family-friends-food said...

Yum yum yum! This looks like just the thing for a weeknight dinner. Thanks for sharing it!

Chris @thinlyspread said...

I'm a big fan of the simple things and anything which can be adapted to suit 6 different taste requirements are always a hit with us!

Eb Gargano | Easy Peasy Foodie said...

Ooh yes! I love everything in this bowl - I love Mexican flavours...especially avocado and coriander - I would have extra! Eb x

Unknown said...

I am addicted to rice! It's my favourite! will so be trying this. Thanks for linking up!!

Charles Moss said...


anniebaker said...

Fantastic idea! I never hear about the recipe! Thank you for that. The last tie when I was reading such great review was when I read the review: This type of cooker automatically detects how done the rice is. Besides, it detects how is able to calculate the time that will be required for the rice to be properly done. Great device!


Related Posts Plugin for WordPress, Blogger...

 photo copyright.jpg
blogger template by envye