Spicy Mexican Rice and Beans Recipe
Bring a taste of Mexico to your table with this easy one-pan spicy Mexican rice recipe. Made with white rice, tomato passata, kidney beans, sweet corn, red peppers, peas and the delicious flavours of smoked chilli paste, cumin and coriander, this vegan and naturally gluten-free recipe is ready in just 30 minutes.
Servings: 6 servings
Calories: 343kcal
Equipment
- frying pan
- mortar and pestle
Ingredients
- 1 tbsp sunflower oil
- 2 garlic cloves finely chopped
- 1 medium onion finely chopped
- 100 grams carrot peeled and diced
- 300 grams basmati rice
- 225 ml passata rustica
- 400 ml vegetable stock (I use a Knorr Stock Pot)
- 1 tsp smoked Mexican chilli paste or 1 tsp chilli powder, to taste
- 1 tbsp tomato puree
- 1 tsp whole cumin seeds toasted and ground
- 1 tsp whole coriander seeds toasted and ground
- 1 tsp smoked paprika
- 400 grams tinned kidney beans drained and rinsed
- 200 grams sweetcorn drained
- 100 grams red pepper diced
- 80 grams frozen peas
- smoked sea salt to taste
- freshly ground black pepper to taste
- fresh coriander leaves to garnish
- fresh red chilli finely sliced, to garnish
Instructions
- Heat 1 tbsp sunflower oil in a large, heavy-based saute pan over a medium-high heat.
- Saute 2 garlic cloves, 1 medium onion and 100 grams carrot for two minutes.
- Add 1 tsp whole cumin seeds and 1 tsp whole coriander seeds which have been toasted in a dry frying pan over a medium heat and ground in a mortar and pestle*, and 300 grams basmati rice and saute for five minutes, stirring frequently, until the rice is toasted and golden. (*Alternatively, use ready ground spices, but freshly toasted and ground tastes much better).
- Add 1 tsp smoked paprika, 1 tbsp tomato puree, 1 tsp smoked Mexican chilli paste, 225 ml passata rustica and 400 ml vegetable stock. Bring to the boil and then reduce the heat to medium-low.
- Add 200 grams sweetcorn, 100 grams red pepper, 400 grams tinned kidney beans and 80 grams frozen peas. Stir until combined and then pop the lid on and cook for 15-20 minutes, until the rice is cooked. Season to taste with smoked sea salt and freshly ground black pepper.
- Remove from the heat and leave to sit for 10 minutes with the lid on, then fluff and serve garnished with fresh coriander leaves and finely sliced fresh red chilli.
Video
Nutrition
Calories: 343kcal | Carbohydrates: 68g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 466mg | Potassium: 652mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4019IU | Vitamin C: 37mg | Calcium: 64mg | Iron: 3mg