One-Pan Mexican Rice

About this recipe

A hearty one-pan rice dish that goes from raw rice to finished meal without needing a separate pot — the kadai's depth means the rice cooks evenly without drying out.

Ingredients

• 1.5 cups long-grain rice
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 400g canned diced tomatoes
• 1 tsp smoked paprika
• 1 tsp cumin
• 2.5 cups vegetable stock
• 400g canned black beans, drained
• 1 cup corn kernels
• Fresh coriander and lime, to serve

Method

1. Heat oil in the kadai over medium heat.
2. Add onion and cook until translucent, about 5 minutes.
3. Add garlic, paprika and cumin, cook for 1 minute.
4. Add rice and stir to coat in the spiced oil.
5. Pour in tomatoes and stock, stir well.
6. Bring to a boil, then reduce heat, cover and simmer for 18–20 minutes.
7. Stir through black beans and corn, cover for 2 more minutes to warm through.
8. Fluff with a fork, top with coriander and a squeeze of lime.