Mexican Brown Rice Bowl (and Burritos!)

Mexican Rice Bowl and Burritos

Mexican Brown Rice Bowl (and Burritos!)
 
Prep time
Cook time
Total time
 
One pot pressure cooker dish which magically transforms into a burrito or wrap filling on day two! Soupy and sumptuous on day one but rice keeps absorbing stock so is much thicker next day for filling burritos.
Author:
Recipe type: One Pot, 2 dishes
Cuisine: Mexican
Serves: 8
Ingredients
  • 1 stick celery
  • 1 red onion
  • 1 red capsicum
  • 1 medium carrot
  • - all finely diced
  • 1 cup corn
  • 2 cups brown medium grain rice, rinsed
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 500g jar Dolmio extra spicy red peppers sauce or similar
  • 4 cups water
  • 1 heaped teaspoon stock powder
  • 2 cloves garlic crushed
  • 1 heaped tsp ground cumin
  • 1 heaped tsp ground coriander
  • ½ tsp smoked paprika
  • 1 tsp oregano
Instructions
  1. Put all ingredients into pressure cooker*, stir thorougly, lock on lid and cook under high pressure for 23 minutes.
  2. Stir and allow to sit for 5 minutes
  3. Top with salsa / avocado/ coriander & hot sauce to taste.
  4. Place remainders in fridge overnight and use as burrito filling next day
  5. * If you have no pressure cooker, combine ingredients in a large casserole dish with a lid; add an extra cup of water, bring to the boil, put on the lid and simmer for 30 minutes or until rice is tender. You may need to add extra liquid during the cooking process but it should be quite soupy. 🙂