Recipes
Mexican Rice ‘n’ Beans
50-70 mins
50-70 mins
Serves 6
Serves 6
"Rice and beans are the perfect protein hit as the combination makes it a complete protein. Complete proteins are what our bodies need every day to stay healthy. This combination contains all the essential amino acids our body doesn’t make on its own. You can start this off on the stove top if your ovenproof dish allows. I like to soak the brown rice while I’m preparing the ingredients as it shortens the cooking time." Anna Valentine.
Make a Mexican feast, try these other recipes too! Mexican Mole Jackfruit, Mexican Pepitas, Mexican Cauliflower Popcorn, Anna's guacamole and Mexican choc pots.
Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.
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Ingredients
- 2 Tbs olive oil (optional 1 tablespoon butter)
- 1 red onion, finely chopped
- 1 red capsicum, cored, deseeded and diced or 1 stick celery, sliced
- 4 button mushrooms, diced
- 2 cloves garlic, crushed
- 1 chilli or smoked chipotle chilli, finely chopped (optional)
- 1 Tbs cumin seeds, toasted then crushed or ground
- 1 Tbs coriander seeds, toasted then crushed or ground
- 1 tsp caraway seeds, toasted then crushed or ground
- 1 cinnamon quill
- 1 Cup long grain white rice, rinsed and 2 cups (500ml) water or 1 Cup long grain brown rice, rinsed and 700ml water
- 1 x 400g Can chopped tomatoes, passata or fresh tomatoes grated to remove skins.
- 1 x 400g Can black beans, drained and rinsed
- 1 tsp salt
- ¼ tsp cracked black pepper
- 1 bay leaf
- 1/2 Cup fresh coriander, roughly chopped
- Juice of 1 lime
Directions
- Gather your ingredients and preheat the oven to 160° C.
- Add an ovenproof dish to the oven while it's heating, or just the lid if you can utilize the base for frying. If you are using brown rice cover well with hot water and leave to soak while you prepare the other ingredients.
- Heat the olive oil in the base of the dish or a frying pan on a medium high heat and add the onion, capsicum and mushrooms, fry for one minute then add the garlic, chilli and spices.
- Fry for another minute then add the rice (drain the water from the brown rice first if using), fry for one minute.
- Transfer into the warmed oven-proof dish if needed then add the water, tomatoes, black beans, salt, pepper and the bay leaf, cover and bake for 30 minutes for white rice, or 50 minutes to an hour for brown rice.
- Check if cooked, then stir with a fork, remove from the oven and leave it out to steam for a bit with the lid on.
- Garnish with the coriander and a squeeze of lime juice.
