Spicy Mexican Rice and Beans Recipe

Name: Spicy Mexican Rice and Beans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: 100 g Carrot; 1 Chilli, fresh red; 1 Coriander, fresh leaves; 2 Garlic cloves; 1 Onion, medium; 80 g Peas, frozen; 400 g Tinned kidney beans; 1 tbsp Tomato puree; 400 ml Vegetable stock; 1 tsp Mexican chilli paste, smoked; 300 g Basmati rice; 1 Black pepper, freshly ground; 1 tsp Coriander seeds, whole toasted and ground; 1 tsp Paprika, smoked; 100 g Red pepper; 1 Sea salt, smoked; 1 tbsp Sunflower oil; 1 tsp Cumin seeds, whole toasted and ground; 225 ml Passata rustica; 200 g Rams sweetcorn (drained)

6 ratings

· 30min · 6 servings

Bring a taste of Mexico to your table with this easy one-pan spicy Mexican rice recipe. Made with white rice, tomato passata, kidney beans, sweet corn, red peppers, peas and the delicious flavours of smoked chilli paste, cumin and coriander, this vegan and naturally gluten-free recipe is ready in just 30 minutes.

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