Mexican arroz rojo with charred corn and 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.
Ingredients
Metric
Imperial
For the arroz rojo
- 1 tbsp of vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tbsp of tomato purée
- 2 ripe tomatoes, grated
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 250g of Tilda Brown Basmati Rice
- 500ml of chicken stock, or vegetable stock
- salt to taste
For the charred corn and black beans
- 2 corn on the cob
- 1 tsp olive oil
- 200g of tinned black beans
- 1/2 tsp chipotle paste
- 1/2 tsp ground cumin
- salt to taste
For the lime crema
- 2 tbsp of sour cream, or crème fraîche
- juice of half a lime
- salt to taste
For the garnish
- fresh coriander, chopped
Method
For the rice, heat the oil in a medium pan and gently cook the onion and garlic until soft
- 1 tbsp of vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
Stir in the tomato purée, grated tomatoes, cumin and paprika. Cook for 5 minutes until thickened
- 1 tbsp of tomato purée
- 2 ripe tomatoes, grated
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
Add the rice, stir to coat in the tomato base, then pour in the stock and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 25–30 minutes until the grains are tender and the liquid absorbed
- 250g of Tilda Brown Basmati Rice
- 500ml of chicken stock, or vegetable stock
- salt to taste
While the rice cooks, char the corn cob in a hot dry pan or under a grill until golden. Slice off the kernels
- 2 corn on the cob
Heat the olive oil in a small pan and add the black beans, chipotle paste, cumin and a pinch of salt. Warm through gently
- 1 tsp olive oil
- 200g of tinned black beans
- 1/2 tsp chipotle paste
- 1/2 tsp ground cumin
- salt to taste
Mix the sour cream with lime juice and a pinch of salt to make the crema
- 2 tbsp of sour cream, or crème fraîche
- juice of half a lime
- salt to taste
To serve, either mix the chipotle beans and charred corn into the rice or serve them on the side, then finish with a drizzle of lime crema and a scattering of coriander
- fresh coriander, chopped
Brought to you by Tilda
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