Mexican Rice Flow

Mexican Rice Flow

Fluffy rice cooked with tomatoes, bell peppers, corn, and red kidney beans, finished with a bright drizzle of Brisca Cilantro Flow.

PREP TIME COOK TIME
10 minutes 20 minutes
Yields: 2-3 servings

Ingredients

1 tbsp olive oil
1 small onion, finely diced
1-2 garlic cloves, minced
2-3 tbsp diced bell peppers
1 large tomato, finely diced (or ½ cup canned diced tomatoes)
1 cup rice (washed and drained)
⅛ tsp Brisca Herb 'n' Salt
1½ cups water
¼ cup corn (canned or thawed)
¼ cup red kidney beans (canned, drained, and rinsed)
3-4 tbsp Brisca Cilantro Flow

Instructions

1

Sauté Aromatics: Heat the olive oil in a pot. Add the diced onion and minced garlic and cook for 1-2 minutes until softened.

⏱ 1-2 minutes
2

Add Peppers & Tomatoes: Add the diced bell peppers and diced tomato. Cook for 2-3 minutes until the tomatoes release their juices.

⏱ 2-3 minutes
3

Add Rice: Add the washed rice and stir for 30-40 seconds to coat and lightly toast.

⏱ 30-40 seconds
4

Cook Rice: Add the water, corn, red kidney beans, and Brisca Herb 'n' Salt. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes until fluffy.

⏱ 15 minutes
5

Sauce Moment: Fluff the rice and drizzle generously with Brisca Cilantro Flow — ready to be served as a bright, fresh Flow dish.

Notes

Add extra cilantro on top for freshness. Works perfectly as a base for bowls, tacos, or wraps. Add chili flakes if you prefer a spicy version.

Made with:Cilantro Flow, Herb 'n' Salt

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Select ingredients to add to your cart

Cilantro Flow

Cilantro Flow

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

cilantro-flow,herb-n-salt ["cilantro-flow","herb-n-salt","pasta","featured"]