Tex-Mex rice
200g rice
200g roasted peppers in olive oil (3 tbsp oil retained), sliced
1 tomato, roughly chopped
1-2 tbsp Tex Mex spice
400g tin black-eyed beans or kidney beans, rinsed and drained
1 red chilli, sliced (remove seeds if preferred)
Juice 1 lime
Small bunch coriander or basil, roughly chopped
Serves
4
Preparation Time
5 minutes
Cooking Time
15 minutes
Main ingredients
Beans, Vegetables, Rice, Spice
Recipe Type
Easy, Side Dish
Cuisine
American, Mexican
Level of Difficulty
Easy