ENCHILADA RICE BAKE

This dish was smashed by my usually fussy 8 year old son. There were some beans left on his plate, but he happily told me several times that this meal was one of his favourites. Way to make ur Mumma’s heart sing son.

So I suggest you give this meal a go.

Enchilada rice bake 4

 

INGREDIENTS:

RICE:

  • 1½ Cups basmati rice
  • 1 Cup black beans (I use dried ones and soak them over night but you can use a can if you like)
  • ½ brown onion finely diced
  • 2 cloves garlic, crushed
  • 1 corn on the cob, cut down the sides of the cob to remove the corn
  • 1 small red capsicum
  • 1 Tbsp. olive oil
  • 1 Cup mozzarella cheese, grated

SAUCE:

  • 1 can diced tomatoes
  • ½ brown onion finely diced
  • 2 cloves garlic, crushed
  • 1 tsp. olive oil
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • ¼ tsp. salt
  • Pinch chilli powder, optional

METHOD:

  • If you’re using dried black beans you will need to soak them over night in cold water. Then cook them on high for about 30 mins. Drain them and add them to the rice for cooking. If you’re using a can of beans, you can add them to the rice straight away.
  • Preheat oven to 190ºC.
  • In a medium saucepan, add the rice and beans with 4 cups of cold water. place on high heat and bring to the boil. Reduce the heat to low and simmer for about 10 minutes or until the water has evaporated.
  • In the meantime you can start the sauce. I used the thermomix but you can do it this way. Heat a small saucepan on medium heat. Heat oil then add onion and garlic. Cook for 1 minute until onion is soft.
  • Stir in cumin, paprika and chilli and cook for 1 minute.
  • Pour in can tomatoes and salt. Simmer on low with the lid on for 10 minutes, stirring occasionally. When it’s cooked, blend with a hand mixer.
  • For the rice dish.: Using a cast iron casserole dish or a pan that can go in the oven, heat on the stove top on medium-high heat. Add oil and heat. Stir in the onion and cook for 1 minute until soft. Add garlic, corn and capsicum and cook stirring for for 5 minutes until corn and capsicum have begun to soften.
  • Remove from the heat. Make sure corn and capsicum is spread over the bottom of the pan. Pour the rice and beans on top and spread across the pan. Make sure the corn and capsicum is on the bottom so the rice doesn’t stick.
  • Spread the sauce over the rice and sprinkle the cheese over the sauce.
  • Place in the oven for 10 minutes or until the cheese is melted and golden.
  • Serve with GUACAMOLE and diced fresh tomato, red onion and coriander.

 

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