One-pot Mexican beans and rice
Prep:
10 mins
Cook:
50 mins
A perfect one-pot meal with Mexican notes and quick to make with generous leftovers.
1 tbsp olive oil
1 onion, chopped
1 red pepper, chopped
2 cloves garlic, finely chopped
1 tsp salt
4 tbsp tomato purée
400g tinned kidney beans, drained with liquid reserved
200g uncooked white rice
Heat the oil in a large saucepan over medium heat.
Cook the onion, pepper and garlic until the onion is soft and translucent.
Add the salt and tomato purée and mix through.
Reduce heat to low and cook 2 minutes.
Stir in the beans and rice.
Pour the liquid from the beans into a large measuring cup and add enough water to reach 450ml, pour into saucepan.
Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
Serve warm.
Serves
4
Preparation Time
10 minutes
Cooking Time
50 minutes
Main ingredients
Beans, Vegetables, Rice, Oil, Chilli, Stock/Broth, Garlic
Recipe Type
Budget, Healthy, Quick Meals, One Pot, Vegetarian
Cuisine
Mexican
Special Info
Vegetarian
Level of Difficulty
Easy
