Recipe Index

Ingredients

• 1 1/2 pounds (about 3 cups) long-grain white rice, rinsed
• 3 cups water
• 1 large red onion, diced
• 2 medium tomatoes, diced
• 1 medium carrot, diced
• 3 large potatoes, peeled and diced
• 1 medium beetroot, peeled and diced small
• 1 (15-ounce) can corn, drained
• 1 (15-ounce) can peas, drained
• 3 garlic cloves, minced
• 1 small bunch cilantro, chopped, divided
• 1 teaspoon ground cumin, or to taste
• 1 1/2 teaspoons salt, or to taste
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 radish, thinly sliced, to serve (optional)

Method

1. Heat the oil in a large pot over medium heat. Cook the onion and garlic for 3 to 4 minutes, until softened.
2. Add the tomatoes, carrot, potatoes, and beetroot and cook for 5 minutes, stirring often; the beetroot will tint the rice a warm pink.
3. Stir in the rice, cumin, salt, and pepper and toast for 1 minute.
4. Pour in the water, bring to a boil, then cover, reduce to the lowest heat, and cook for 20 minutes without lifting the lid.
5. Fold in the corn, peas, and half the cilantro. Cover and rest off the heat for 10 minutes.
6. Fluff with a fork, taste for salt, and serve scattered with the remaining cilantro and the radish slices if using.

Prep: 30 min · Cook: 1 h · Total: 1 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data