Tex-Mex rice
Prep:
5 mins
Cook:
15 mins
Try a new side dish with lunch or dinner with this spicy aromatic 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
Cook the rice according to the instructions, then drain.
Heat 1 tablespoon of oil in a frying pan.
Add the peppers and tomato with the Tex Mex spice, and cook for 5 minutes.
Stir through the rice and beans, and heat until piping hot.Top with chillis.
Mix the remaining oil, lime juice, coriander or basil.
Season if needed then serve.
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
