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Mexican Rice and Bean Soft Tacos

Ingredients (use vegan versions):

2 cups white rice
1 can tomato sauce
1 can vegetable broth (2 cups)
1 small white onion
2 cloves garlic
1/4 cup frozen corn (thawed)
1 can (precooked) pinto beans

Directions:

In a medium saucepan, saute diced onion until clear, then add 1 clove diced garlic (reserve second clove for later). Add uncooked rice and saute on med-high heat until rice is golden- brown (be careful not to burn). Add tomato sauce and vegetable broth. Bring up to a boil, cover, and reduce heat to low. Simmer for 20 minutes. While rice is cooking, strain the pinto beans and cook with reserved garlic. Add water (or I used the leftover juice from the can) and partially mash the beans. Do this periodically while the beans cook. Add pepper and salt to taste. After rice is ready, add corn and warm up for another minute. Warm up the corn tortillas in a skillet and serve with a little shredded lettuce, vegan sour "cream" and salsa.

Serves: 2

Preparation time: 20 min

Featured Recipe

Paneer Tikka Masala

Ingredients:

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

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