Lucky Recipes
Mexi Rice with Verde Fish & Radish Salad
Cooking Time: 1 hour
Difficulty: medium
Serves: 4
Ingredients
MEXI BAKED RICE
• 2 cups long grain rice
• Half cup canola oil
• Half white onion (finely diced)
• 5 cloves garlic (crushed)
• Juice of half a lemon
• Salt to season
• 1 litre water
• Butter for greasing
• 400g can black beans (drained)
• Reserved black bean liquid from the can
• 2 jalapenos (sliced into thin strips)
• 1 cup sour cream
• 1 cup grated manchego or sharp cheddar cheese
• TLT Chilli Salt
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Method
Put rice in a heat proof bowl & pour over boiling water to cover and leave for 15 minutes.
Drain well.
Heat oil in a large saucepan.
Add rice & cook over low heat, stirring occasionally until rice starts to change colour.
Drain off excess oil and return pan to the heat.
Add onion & garlic & lemon juice to the pan and season with a good couple pinches of salt.
Add 1 litre of water and bring to the boil.
Reduce heat & cover for 20 mins.
After 20 mins, remove from the heat, transfer rice into a seperate bowl & fluff up with a couple of forks.
Pre-heat to gas to 200ºc.
Grease oven proof dish with butter.
Spread a third of the rice into the dish.
Top with a third of the jalapeno strips & a third of the black beans.
Repeat these layers until all rice, beans and jalapenos have been used.
Pour over the reserved bean liquid & then add dollops of sour cream over the top.
Sprinkle with the grated cheese and a good shimmy of TLT chilli salt.
Bake in the oven for about 30 mins or until golden and bubbling on top.
Delish on it’s own with some diced avocado and TLT Pink Pickle or with pan fried fish with TLT Salsa Verde or baked chicken thighs or legs in TLT Chipotle Marinade.
ENJOY mi amigos!
