One of the super quick meals I throw together (ie, when I’m too lazy to cook for myself, which is more often than you would think!) is spicy rice. Basically rice, and whatever spices and frozen or canned veggies I have hanging around. All of the ingredients are staples that are usually in my pantry or fridge, and I totally cheat by throwing it all together and whacking it in the microwave. And if I make extra serves, there’s leftovers for a reheat and eat lunch the next day! The spicy rice also makes a great filling for a toasted flatbread – I did the Mexican one for lunch last week, with some corn tortillas and yoghurt dressing.
Super quick Mexican rice for lunch!
These are the flavor combos I like to use, time and again!
- Mexican: Cumin, coriander, smoked paprika, black beans, corn kernels, fresh coriander and a hefty squeeze of lime.
- Indian: Ginger, curry powder, cinnamon stick, lentils, spinach, frozen peas, yoghurt.
- Italian: Tuna, olives, canned tomatoes, fresh basil, with a hit of fresh lemon, juice and zest if you feel fancy!
- Morroccan: Squeeze of harissa paste, a stick of cinnamon, some grated sweet potato or pumpkin, a can of chickpeas and whatever greens are in the fridge.
For each serve, I use:
- ½ cup raw rice (basmati or wild rice are good, brown rice takes a bit longer to cook!)
- 1 ½ cups boiling water
- ½ onion, chopped roughly
- 1 tsp crushed garlic
- 1 tsp of each of the spices
- pinch of salt, to taste
Mix these ingredients in a microwave-safe container and nuke for 9 minutes, or use your microwave setting for steamed rice. Give it a good stir and then throw in:
3/4 cup of each veg option (for example, ½ can of lentils or beans, ½ can of tomatoes, etc) and whatever cooked protein you feel like, microwave for a further 2 minutes until heated through.
Garnish it up with fresh herbs, some fresh chopped chilli, or some lemon or lime juice, and Bob’s your uncle, Caron’s your aunty, dinner in roughly 11 ½ minutes! Enjoy!