Add some Mexican flavours to a stew with this Mexican Black Bean, Rice and Quinoa Stew. – 150g dried brown rice. Add the vegetable stock, rice and quinoa and the herbs and spices and simmer for 20 minutes. 150g dried brown rice
Heat the pan to medium heat Add the vegetable oil to the pan and let it warm through Fry the onions and garlic until soft and translucent Next the rice
Luckily I also had a chorizo sausage and a packet of paella rice. I try to keep a stock of rice, which includes, arborio rice, paella rice and basmati rice
SpanishRice - ok for babies on soft lumps / BLW and Toddlers (parents too). So this is made up by me so any credentials as being genuinely Spanish are, well as Spanish as a straw donkey and a bottle of Estrella Damm drunk in Epping but there you go
uncooked rice. Saute rice in oil for several minutes. This is actually a very mild rice dish. Simmer for 20-25 minutes or until rice is done. 1 c uncooked rice
I have chosen to put the sauce on the side along with rice and black beans. I have left the beans and rice separate in order to reinforce the idea of creating ones own combinations
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