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

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device in cookies to serve you personalized content and ads.

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.