An easy and tasty one-pan dish. As my students say, “The housemates are happy with that, it saves a lot of washing up.” Because if you cook, you don’t have to do the dishes.
Dish for 5 to 6 people
Ingredients:
300 gr. basmati rice
1 can Kidney beans (420 gr)
1 small can of corn (150 g)
2 sweet pointed peppers
1 large red onion
2 cloves of garlic
1 red pepper
225g chorizo
500 g sieved tomatoes
125 ml sour cream
2 avocados
2 small cherry tomatoes (optional)
Lime juice
Tex Mex grated cheese (cheddar is also possible)
1 tsp smoked paprika powder
Salty
possibly fresh coriander to garnish
Preparation:
Cut the red onion into halves, crush the garlic cloves and finely chop the pepper. Also cut the chorizo and sweet pepper into slices/cubes.
Let a pan become piping hot on the stove. Pour in the oil and reduce the heat slightly. Place the onion in the pan and fry until slightly translucent. Then add the pepper and garlic and let it fry gently.
Add the chorizo and let it fry for a few minutes before adding the peppers, corn and kidney beans. Stir well and then add the smoked paprika powder. Mix again and fry until the pepper is softer/cooked.
Now turn the heat down. Pour the rice into the pan and stir well. Pour the strained tomatoes into the pan and stir well again. Bring this to the boil and then let it simmer gently until the liquid from the tomatoes has been absorbed by the rice.
Meanwhile, boil water. First add 250 ml of water and set your timer for 15 minutes. Place the lid on the pan, but keep stirring occasionally. Halfway through, add another 250 ml of water if necessary. After about 15 minutes the rice will be done (taste it).
Mash the avocados, pour a small dash of lime juice over them (this can also be from a bottle) and chop in 2 tomatoes. You now have a kind of quacemole.
Remove the pan from the heat and sprinkle the Tex Mex cheese over the rice. Possibly some more coriander leaves on top.
Serve with the quacemole and sour cream.
Enjoy your meal.