This is a Mexican inspired rice dish, but I cooked it in the Japanese ‘Takikomigohan’ method. ‘Takikomigohan’ is a dish of Rice that is cooked with other ingredients and seasonings all together. Using a rice cooker, it is super easy. I placed Onion, Garlic and Capsicum in the pot first, so that they get slightly caramelised. Basically what you have to do is to place everything in the pot and press the start button. If you use different Spices OR Herbs, this dish can be in Mediterranean, Indian, OR any flavour.
4 to 6 Servings
2 tablespoons Olive Oil *OR Oil of your choice
1/2 Onion finely chopped
1 clove Garlic *finely chopped
1 Capsicum cut into small pieces, I used 1/2 Red Capsicum & 1/2 Green Capsicum
2 cups (*180ml cup) Long Grain Rice *rinsed
400ml Chicken Stock OR Stock of your choice *must be cooled
50g Tomato Paste
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander Seeds
1/4 teaspoon Ground Chilli
*Note: You can use any other Spices and Herbs of your choice
1/2 teaspoon Salt *alter the amount depending on the saltiness of the stock
1/2 cup Corn Kernels
1 can (400g) Black Beans *drained and rinsed
Spring Onion OR Coriander Leaves for topping *OR Parsley, etc.
Salt & Pepper if required
- Drizzle Olive Oil in the rice cooker’s inner pot, and place Onion and Garlic. Then add Capsicum.
- Rinse Rice, drain well, and spread over the vegetables.
- Mix Chicken Stock (OR Stock of your choice) and Tomato Paste, and pour the mixture over the Rice. Add Spices and Salt (and Herbs), but DO NOT stir.
- Spread Corn Kernels and drained Black Beans on top, and press Cook/Start button to start cooking.
- When the rice is cooked and steamed, gently mix to combine. Add Salt and Pepper if required. Sprinkle with some chopped Spring Onion (OR Coriander Leaves, Parsley, etc.) and serve.