Bimi® broccoli with Mexican crispy rice and beans
This Mexican-inspired rice and beans recipe is fresh and full of flavour with an added crunch thanks to Bimi® broccoli. A perfect addition to a homemade Mexican feast.
- Gluten free
Nutritional information per serving
- kcal 491
- Fat 18.4g
- Saturates 9.4g
- Carbs 67g
- Sugars 9.8g
- Fibre 7.2g
- Protein 10.7g
- Salt 0.5g
Heat 1 tbsp of the oil in the frying pan over a medium heat. Cook the onions for 6 minutes, mixing now and again. Cover with a lid and after 2 minutes, add the garlic and cumin and cook for 5 minutes, stir frying without the lid for the last minute. Set aside on a plate and wipe the pan out, being careful not to burn yourself.
Meanwhile, bring a pan of salted water to the boil and add the rice – loosen it if you need to but don’t mix too much. Once it comes back to a fast boil, cook for 4 minutes. Rinse in a sieve under cold water.
Heat the remaining 1 tbsp of oil in the wiped-out frying pan over a medium high heat. Add half the rice, spread it with a fork to cover the base (be careful it will spit) and sprinkle with salt. Add the onion mixture, raisins, oregano and chillies in a layer.
Add the rest of the rice so it creates a little mountain in the middle and sprinkle with some more salt. Make four holes in the peak of the rice with the handle of a wooden spoon then add the butter on top of the holes.
Turn the heat to low, cover with the tea towel-wrapped lid and cook for 15-20 minutes or until golden and crispy underneath but tender. Working quickly, so you let as little steam out as possible, add the beans and Bimi® broccoli for the last 10 minutes (it will cook more quickly, the heavier your pan is).
Serve from the pan or if you’re feeling daring, turn it out – put a large plate/board on top of the pan and use oven gloves to help you flip it over so the rice turns out onto the plate, crispy side up. Garnish with chopped coriander and serve with lime wedges.