A delicious vegetarian alternative to a Mexican staple.
Heat oil in a large frying pan over medium-high heat. Add garlic; cook, stirring, for 1 minute or until fragrant. Stir in rice, chilli powder, cumin and salt; cook, stirring, for 30 seconds or until coated in oil.
Add vegetable stock, beans and tomatoes; bring to the boil. Cover with a tight-fitting lid. Reduce heat to
Low; cook for 45 minutes or until rice is tender and liquid is absorbed. Stand for 5 minutes.
Meanwhile, preheat a chargrill pan (or barbecue) over medium-high heat. Cook corn cob, rotating, for 8 minutes or until tender. Cool slightly, then slice kernels from cob.
Divide Mexican rice among bowls; top with corn, avocado, chilli and coriander. Sprinkle with extra chilli powder, if you like. Serve with lime wedges.
Exclusive recipe by Sophie Guidolin's app, The Bod.
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