Spicy Rice and Beans (Mexican Rice)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2tbsp oil400 grams long grain rice1 onion, finely chopped1 green or red capsicum (bell pepper), chopped1 tsp ground cumin1 tsp ground coriander1-2 tsp dried chilli (or tabasco sauce)850 mL stock460 grams canned red kidney beans, drained, rinsed460 grams canned brown lentils, drained, rinsed400 grams canned corn kernels, drained, rinsed1 cup TVP (dry) soaked in sufficient water to soften460 grams canned tomatoes, drained and chopped
Makes 8 x 2.5 cup servings, or 10 x 2 cup servings
1. Heat the oil in a large, deep saucepan.
2. Add rice, cook until just turning opaque. Add onion, capsicum, cumin and coriander. Cook gently for 2 minutes.
3. Add chilli, stock, beans, lentils, corn, TVP and cover. Cook on low for about 25 minutes or until the rice is tender and the water is absorbed.
4. Remove from the heat and add the tomatoes, stirring in gently. Cover and stand for 5 minutes.
5. Fluff up the rice and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JARICHAUST.
1. Heat the oil in a large, deep saucepan.
2. Add rice, cook until just turning opaque. Add onion, capsicum, cumin and coriander. Cook gently for 2 minutes.
3. Add chilli, stock, beans, lentils, corn, TVP and cover. Cook on low for about 25 minutes or until the rice is tender and the water is absorbed.
4. Remove from the heat and add the tomatoes, stirring in gently. Cover and stand for 5 minutes.
5. Fluff up the rice and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JARICHAUST.
Nutritional Info Amount Per Serving
- Calories: 332.5
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 567.8 mg
- Total Carbs: 51.2 g
- Dietary Fiber: 15.2 g
- Protein: 19.6 g
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