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Mexican Arroz Rojo with Charred Corn & Chipotle Black Beans

From:
Great British Chefs

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.

 

  • 61 - 90 Minutes
  • Easy
  • Serves 2

This recipe uses:

Wholegrain Brown Basmati Rice 1kg

Where to buy
Mexican Arroz Rojo with Charred Corn & Chipotle Black Beans

Method

Ingredients

Ingredients

  • 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

How to make Mexican Arroz Rojo with Charred Corn & Chipotle Black Beans

  1. For the rice, heat the oil in a medium pan and gently cook the onion and garlic until soft.

  2. Stir in the tomato purée, grated tomatoes, cumin and paprika. Cook for 5 minutes until thickened.

  3. 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.

  4. While the rice cooks, char the corn cob in a hot dry pan or under a grill until golden. Slice off the kernels.

  5. Heat the olive oil in a small pan and add the black beans, chipotle paste, cumin and a pinch of salt. Warm through gently.

  6. Mix the sour cream with lime juice and a pinch of salt to make the crema.

  7. 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.

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