Mexican Arroz Rojo with Charred Corn & Chipotle Black Beans
This vibrant Mexican-inspired dish is a take on arroz rojo – Tilda Brown Basmati Rice cooked slowly in a spiced tomato base until tender and full of flavour. It’s served with smoky chipotle black beans and sweet charred corn, with a simple lime crema bringing a zesty, fresh finish. Courtesy of Great British Chefs.
- Time: 30 min
- Servings: 2
Source: Tilda Rice UK
Ingredients
- For the arroz rojo
- of vegetable oil
- small onion, finely chopped
- garlic clove, minced
- of tomato purée
- ripe tomatoes, grated
- ground cumin
- smoked paprika
- of Tilda Brown Basmati Rice
- of chicken stock, or vegetable stock
- Salt to taste
- For the charred corn and black beans
- corn on the cob
- olive oil
- of tinned black beans
- chipotle paste
- For the lime crema
- of sour cream, or crème fraîche
- Juice of half a lime
- For the garnish
- Fresh coriander, chopped