Mexican Inspired Rice with a Middle East Touch

Hello everyone <3

Here is a very easy, but yummy meal, that I made some years ago. I’ve made it several times, as it is very good as a lunch, and you can add any kind of veggies, and combine it with some falafels and/or avocado. I love avocados btw! 😀

Here we go!

Servings: 2

Ingredients:

1 cup of rice (I used parboiled rice with wild rice)
2 tomatoes, cut into smaller pieces
½ cup of peas
½ cup of corn
¼ cup of red pepper (if you like it, you can add about ½ cup instead)
2 tsp. of tomato puree
Some salt
2 tsp. red chili powder (can be reduced if you don’t want it to be so spicy)
3-4 tsp. of crushed almonds
1 tbs. olive oil

Directions:

First, cook the rice as per prescription and drain.
Preheat a pan/pot and add the vegetables with 1 tbs. of water (except the tomatoes), and let it cook.
Once cooked add the tomato puree, the cut tomatoes, salt, chili and almonds. Mix it well and let it cook for another 4-5 mins.
Finally add the olive oil and turn off the stove. Just keep the mixture hot.
Add the cooked rice into the mixture, and mix it all together properly.
Serve with some cut avocado and falafel – this gives the whole dish a good texture and taste 🙂