Mexican rice (e.g. for Tortillas), vegetarian

Main dishes - vegetarian

Preparation time

10min

Total time

35min

Portion

4 person(s)

Level

easy

TM 5

by uliuls

published: 2020/05/02

changed: 2020/05/02

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Ingredients

Mexican rice

1 carrot, in pieces
4-5 pieces tomato, sundried
1 red chilli, dried or fresh (optional)
1 onion, peeled and quartered
3 cloves garlic, peeled
1 red capsicum, deseeded and quartered
1 tbsp oil
150 g rice, (brown, white, long grain or other)
1 cans Beans, (kidney, red, 3 bean mix, or other)
1/2 cans Corn, (optional)
400 g Canned crushed tomatoes, (one can)
1 tbsp tomato paste, (or ketchup)
100-200 g water
2 tbsp Vegetable stock paste
1 tsp paprika, ground
1 tsp paprika, smoked, ground
1/2 tsp cinnamon
1 zucchini, chopped into longish strips (5mm wide)

to make tortillas (optional)

8 small tortillas, (or 4 large)
100 g cheese, grated
125 g sour cream
4 Pickled Jalapenos
salsa sauce

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Recipe's preparation

Mexican rice

1. Prepare veggies (apart from zucchini) as suggested and chop in the following order:
- carrot 5 sec / sp 5, then scrape sides down and add
- sundried tomato (and chili, if using), chop another 5 sec / sp 5, scrape sides down and add
- onions, garlic and capsicum, chop 5 sec / sp 5
2. Add oil and sautee 4 min / varoma /

/ sp 1.
3. Add rice, beans, corn (if using), crushed tomatoes, tomato paste, veggie stock paste and spices. For white rice, 150g water should be enough, for brown rice use 200g water.
4. Cook on 100°C /

/ sp 1 (MC in place) for the time that your rice requires to cook (e.g. for brown rice cook 25 minutes, for white it will be less).
5. About 10-15 min before the end of the cooking time, add zucchini pieces (if you want them mushy, go 15min, for zucchini with a bite, go 10 min).

to make tortillas

1. Use grated cheese, alternatively chop cheese pieces for 10 sec / sp 5.5
2. Lay tortillas out flat and spoon some rice into the centre of the tortilla, leaving about 2cm of space along the side.
3. Roll up with one pickled jalapeno either inside or on top of the tortilla and place the wrapped up tortilla into a baking dish.
4. Spread sour cream over the tortillas, sprinkle the cheese over and bake for about 20min at 200°C (175°C fan forced).
5. Serve with salsa and avocado slices.

Tip

If you like chunky vegetables, the capsicum could be sliced and added with the zucchini in step 5, rather than grated in the beginning.

Thermomix Model

Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Cooking Mexican Dinner Lunch Main course Vegetarian Rice dish