Mexican-style Arroz de la Tierra

Ingredients

In the Mexican-style Arroz de la Tierra, we incorporate Mexican spices such as cumin, paprika, and chili powder to infuse the dish with a bold and vibrant flavor profile. Additionally, we add bell peppers, corn, and black beans to enhance the texture and sweetness of the dish, giving it a distinct Mexican twist. We alse have the original recipe for Arròs de la terra, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 cup (200g) black beans, cooked and drained 1 cup (200g) black beans, cooked and drained
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 3 cups (710ml) vegetable broth 3 cups (710ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 66g, 5g
• Protein: 8g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large skillet or pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
3. 3.
   Add the diced bell peppers, corn kernels, and black beans to the skillet. Cook for 5 minutes, until the vegetables are slightly softened.
4. 4.
   Stir in the cumin, paprika, and chili powder, and cook for an additional minute to toast the spices.
5. 5.
   Add the rinsed rice to the skillet and stir to coat the grains with the vegetable and spice mixture.
6. 6.
   Pour in the diced tomatoes and vegetable broth. Season with salt and pepper to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
8. 8.
   Remove from heat and let the rice sit, covered, for 5 minutes to steam.
9. 9.
   Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Cumin — Toasting the cumin in the skillet before adding the rice enhances its aroma and flavor.
• Bell peppers — For a slightly smoky flavor, you can roast the bell peppers before dicing them.
• Black beans — If using canned black beans, make sure to rinse them well to remove any excess sodium.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeño pepper to the skillet along with the bell peppers.
• Customize the dish by adding other vegetables like zucchini or carrots.
• Serve the Mexican-style Arroz de la Tierra as a side dish to grilled meats or as a main course with a side of avocado and salsa.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of vegetable broth or water to the rice and gently heat it in a skillet or microwave.

Serving advice

Serve the Mexican-style Arroz de la Tierra hot, garnished with fresh cilantro. It pairs well with grilled chicken, beef, or shrimp. For a complete meal, serve it alongside a fresh green salad or with warm tortillas.

Presentation advice

To elevate the presentation, transfer the cooked rice to a serving dish and garnish with additional fresh cilantro leaves. You can also add a squeeze of lime juice for a burst of citrus flavor.