One-pan Mexican Rice Skillet with Corn and Tomatoes
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By Nicole Yong Yen Yee
(Vegan, without onion & garlic)
Ingredients (for 2 person):
1 tablespoon organic grape seed oil
1 teaspoon minced ginger
1 teaspoon cumin
1 cup white rice
(recommendation: use Basmati Rice as it is a low to medium glycemic index food. For diabetics, small portions of basmati rice can be a part of your healthy diet.)
1 cup tomatoes, diced
2/3 cup water
1 cup corn
1/2 cup small cherry tomato, each cut into half
1/2 teaspoon red pepper flakes
1/2 teaspoon paprika smoked ground
1/2 teaspoon oregano leave (dried)
kosher salt and pepper to taste, (about 1/2 teaspoon)
1/2 tablespoon lime juice
1 tablespoon chopped fresh cilantro
Method:
- In a large non-stick skillet, heat the organic grape seed oil over medium heat. Sauté ginger minced, cumin for about 30 seconds. Add diced tomato and rice, coat with the oil and cook for about a minute.
- Add in water and corn into skillet. Add the red pepper flakes, paprika smoked ground, oregano leave, salt, and black pepper.
- Bring mixture to a boil, then reduce heat to a simmer, and cover with a lid. Simmer on low heat for around 20 minutes until rice is tender and liquid is gone. Add the cherry tomato into skillet.
- Squeeze some lime juice and sprinkle with cilantro. Serve warm.