Tex-Mex rice

Prep: 5 mins
Cook: 15 mins
Tex-Mex rice
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.


Preparation Time
5 minutes

Cooking Time
15 minutes

Main ingredients
Beans, Vegetables, Rice, Spice

Recipe Type
Easy, Side Dish

American, Mexican

Level of Difficulty

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