Cook the rice according to package directions (approx. 10 minutes).
Tip: For lower-calorie rice, cook it the day before and let it cool for at least 12 hours.
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Mexican Rice Skillet
Mexican Rice Skillet
Elisakocht
99 recipes
None
Easy
30 min
Spiciness
None
Difficulty
Easy
Time
30 min
Preparation
10 min
Cooking
20 min
Allergens
- Rice
200 grams
- Red Onion
1
- Bell Peppers
2
- Paprika Powder
- Kreuzkümmel Gemahlen
- Grated Garlic
- Chili Flakes
- Tomato Paste
2 teaspoons
- Corn (Small Can)
- Canned Kidney Beans
Elisakocht
99 recipes
None
Easy
30 min
Spiciness
None
Difficulty
Easy
Time
30 min
Preparation
10 min
Cooking
20 min
Elisakocht
99 recipes
17 Views
4 months ago
Translated
Today I made a Mexican rice skillet - quick, easy, and incredibly delicious! Sometimes you just don't have hours to spend in the kitchen, but that doesn't mean you have to sacrifice great taste. This quick skillet is packed with flavor, combining fresh bell peppers, corn, kidney beans, and red onions for a tasty Mexican twist. For anyone watching their calorie intake: Check out my tip on how to easily prepare rice with fewer calories - you'll save at least 20% of the calories and can still enjoy it!
None
Easy
30 min
Spiciness
None
Difficulty
Easy
Time
30 min
Preparation
10 min
Cooking
20 min
Allergens
- Rice
200 grams
- Red Onion
1
- Bell Peppers
2
- Paprika Powder
- Kreuzkümmel Gemahlen
- Grated Garlic
- Chili Flakes
- Tomato Paste
2 teaspoons
- Corn (Small Can)
- Canned Kidney Beans
You're all set. Yummy time!
Wanna share what you cooked up?
Cut the red onion: one part into fine rings, the other finely diced if desired.
Dice the bell pepper.
Heat some oil in a large pan.
Sauté the onion rings and diced bell pepper until slightly softened.
Add the pre-cooked rice to the pan.
Add paprika powder, cumin, grated garlic, and chili.
Stir in the tomato paste and let everything sauté briefly.
Add the drained corn and kidney beans to the pan.
Let everything sauté for another 10 minutes over medium heat so the flavors can combine and the rice can get slightly crispy.
Serve the Mexican rice skillet on plates.
Optional: Sprinkle some feta or fresh, chopped cilantro over the dish to give it an extra fresh taste.
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