Tenderstem® broccoli with Mexican crispy rice and beans

Tenderstem® broccoli with Mexican crispy rice and beans

This Mexican-inspired rice and beans recipe is fresh and full of flavour with an added crunch thanks to Tenderstem® broccoli. A perfect addition to a homemade Mexican feast.

Preparation time

15 minutes

Cooking time

35 minutes

Serves

6

Dietary requirements

  • Gluten free
  • Vegetarian

Method

  1. Heat 1 tbsp of the oil in the frying pan over a medium heat. Cook the onions for 6 minutes, mixing now and again. Cover with a lid and after 2 minutes, add the garlic and cumin and cook for 5 minutes, stir frying without the lid for the last minute. Set aside on a plate and wipe the pan out, being careful not to burn yourself.

  2. Meanwhile, bring a pan of salted water to the boil and add the rice – loosen it if you need to but don’t mix too much. Once it comes back to a fast boil, cook for 4 minutes. Rinse in a sieve under cold water.

  3. Heat the remaining 1 tbsp of oil in the wiped-out frying pan over a medium high heat. Add half the rice, spread it with a fork to cover the base (be careful it will spit) and sprinkle with salt. Add the onion mixture, raisins, oregano and chillies in a layer.

  4. Add the rest of the rice so it creates a little mountain in the middle and sprinkle with some more salt. Make four holes in the peak of the rice with the handle of a wooden spoon then add the butter on top of the holes.

  5. Turn the heat to low, cover with the tea towel-wrapped lid and cook for 15-20 minutes or until golden and crispy underneath but tender. Working quickly, so you let as little steam out as possible, add the beans and Tenderstem® broccoli for the last 10 minutes (it will cook more quickly, the heavier your pan is).

  6. Serve from the pan or if you’re feeling daring, turn it out – put a large plate/board on top of the pan and use oven gloves to help you flip it over so the rice turns out onto the plate, crispy side up. Garnish with chopped coriander and serve with lime wedges.

Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.