Easy Recipe: Rainbow Mexican Platter
We love an easy recipe that inspires our family to try new flavours, and we all know that eating the rainbow is not only good for you – but a bit of fun. Try this rainbow Mexican platter for your next family dinner.
Paprika Chicken recipe
6 chicken legs
2 – 3 tablespoons (40ml / 1.4fl oz – 60ml / 2fl oz) olive oil
2 teaspoons (10ml / 0.34fl oz) salt flakes
1 tablespoon (20ml / 0.7fl oz) sweet paprika
1 teaspoon (5ml / 0.17fl oz) cumin seeds
1 teaspoon (5ml / 0.17fl oz) smoked paprika
½ teaspoon (2.5ml / 0.08fl oz) cayenne powder (optional)
Preheat the oven to 220°C / 425°F / Gas Mark 7.
In a medium sized baking tray toss the chicken legs with the olive oil and salt flakes to coat well. Pop in the oven to roast for 35 minutes.
After 35 minutes, remove the chicken from the oven and sprinkle over the sweet paprika, cumin seeds, smoked paprika and cayenne (if using). Return the chicken to the oven to roast for another 10 minutes, or until the chicken legs are cooked through.
Mexican Saffron Rice recipe
1 pinch saffron threads
2 tablespoons (40ml / 1.4fl oz) olive oil
3 tablespoons (60ml / 2fl oz) tomato paste
2 cloves garlic, crushed
2 teaspoons (10ml / 0.34fl oz) cumin seeds
2 cups (400g / 0.9lb) basmati rice
3 ½ cups (840ml / 1.8 pints) water
1 teaspoon (5ml / 0.17fl oz) fine salt
In a small bowl, soak the saffron threads in a tablespoon of hot water. Set aside.
In a large saucepan, heat the olive oil over medium heat. Add the tomato paste, garlic and cumin seeds and fry, stirring regularly, for 4 – 5 minutes or until aromatic and sticky.
Add in the rice, water, salt and saffron with it’s soaking liquid and stir to thoroughly combine and make sure no rice is stuck to the bottom.
Pop on the lid and bring to the boil. Once it starts boiling turn the heat down to low and cook for 20 minutes, or until the all water has been absorbed and the rice is tender. Allow to sit with the lid on for 5 minutes before serving.
Mexican Slaw recipe
Serves 4 – 6 as a side
1/2 head red cabbage, finely sliced
juice of 2 limes
1 teaspoon (5ml / 0.17fl oz) dried oregano
½ teaspoon (2.5ml / 0.08fl oz) salt flakes
Place all of the ingredients in a medium sized bowl and toss to combine.
Feel free to add some chopped coriander and mint, shredded carrot and sliced cherry tomatoes if you’d like to make the slaw more of a salad.
Pico de Gallo recipe
Makes around 1 1/2 cups
1/2 red onion, finely diced
juice 2 limes
pinch of salt flakes
3 tomatoes, finely diced
handful of coriander leaves, chopped
1 heaped teaspoon pickled jalapeños, chopped (optional)
Toss together the red onion, lime juice and salt in a medium sized bowl and set aside to marinate for 5 – 10 minutes. Stir through the chopped tomatoes, coriander leaves and jalapeños and serve.
Rich Tomato Black Beans recipe
2 tablespoons (40ml / 1.4fl oz) + 2 teaspoons (10ml / 0.34fl oz) olive oil
1 red onion, diced
2 cloves garlic, crushed
2 tablespoons (40ml / 1.4fl oz) sweet paprika
2 tablespoons (40ml / 1.4fl oz) ground cumin
1 x 250g / 8.8oz jar tomato paste
1 teaspoon salt flakes
freshly ground black pepper
1 ½ cups (360ml / 12.1fl oz) hot water
In a large frying pan with a lid, heat the 2 tablespoons of olive oil over medium heat. Add the onion and fry for 5 minutes, stirring occasionally, or until starting to brown. Make a little space in the pan and into this space add the crushed garlic and the extra 2 teaspoons olive oil, pouring it directly over the garlic – at the same time, but in a different section of the pan add in the paprika, cumin and tomato paste. Allow to fry without stirring for 1 – 2 minutes, but don’t let the garlic burn – if the garlic is looking like it is burning stir it into the onion. After those couple of minutes, give the whole thing a stir together and pan fry for another 2 minutes. Season with salt and pepper, then stir through the hot water. Pop the lid on and allow to simmer for 10 – 15 minutes, or until the beans have started to dry up.