Steamed Mexican Rice

Image Leave a comment

20181115_180945

You know by now that I love my One Pot meals and this is another that is so easy & so tasty. I decided to use my Steam pot and it cooked perfectly in just 20 minutes. Yummy Spicy flavours and full of nutritious benefits.

 

Makes 2 large portions or 4 side portions

1 can black beans

1/2 can red kidney beans

1/2 can sweetcorn

1 red onion – finely chopped

150g wholemeal brown long grain rice

300ml veg stock

2 heaped tbsp chopped tomato

1 tsp smoked paprika

1 tsp oregano

1 tsp dried chillies

1 tsp garlic powder

1 tsp cumin

salt to taste

 

  1. Place everything in the steam pot and mix together. Put lid on.
  2. Place into your combi microwave and select Recipes, Pasta & Rice, Rice then programme 20 minutes.
  3. Perfectly cooked mexican rice dish. You can serve this on its own or with some pitta breads or even in a wrap.

 

Steamed Wild Rice with Butternut Squash, Chestnuts & Pancetta

Image Leave a comment

20181110_145504

This dish is so yummy with a little kick. Perfect for Christmas dining as you can make as much as you need. I do love 1 pot meals.

Makes about 4 large portions or 8 smaller side portions.

1 x Butternut Squash – cubed

1 tbsp olive oil

1 tsp chilli flakes

100g cooked chestnuts, quartered

½ small pack sage leaves, chopped (or 1 tsp dried)

8 slices of pancetta – chopped

2 shallots, finely chopped

2 garlic cloves, finely chopped

150g basmati & wild rice mix

300ml veg stock

Parmesan to serve

  1. Heat oven to 200 deg.
  2. Toss the squash with 1⁄2 tbsp of oil, chilli flakes and some seasoning on a large roasting tray. Roast for 15 mins, then add the shallots, garlic, chestnuts and nestle the sage and pancetta around the squash so that they touch the baking sheet.
  3. Return to the oven for 10-15 mins until the pancetta and sage are crisp. Remove from the oven and set aside.
  4. In the Steam pot place the Rice with the 300ml stock and steam for 20 mins on rice setting.  Or you can use a pan on the hob, bring to boil the stock , add rice, cover, reduce to a simmer for about 20 minutes or until all the water is absorbed.
  5. Remove steam pot and add the ingredients to rice and mix through to warm through.
  6. Serve with grated parmesan.

20181110_145510