Spicy Rice and Beans (Mexican Rice)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Spicy Rice and Beans (Mexican Rice) calories by ingredient
Introduction
A tasty side dish or vegetarian main course. Lots of possible variations and is lovely hot or cold. A tasty side dish or vegetarian main course. Lots of possible variations and is lovely hot or cold.Number of Servings: 8
Ingredients
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2tbsp oil
400 grams long grain rice
1 onion, finely chopped
1 green or red capsicum (bell pepper), chopped
1 tsp ground cumin
1 tsp ground coriander
1-2 tsp dried chilli (or tabasco sauce)
850 mL stock
460 grams canned red kidney beans, drained, rinsed
460 grams canned brown lentils, drained, rinsed
400 grams canned corn kernels, drained, rinsed
1 cup TVP (dry) soaked in sufficient water to soften
460 grams canned tomatoes, drained and chopped
Directions
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.
Member Ratings For This Recipe
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