Mexican Rice & Beans
Over a year ago
8,703 views
Prep: 25 mins
Cook: 45 mins
Serves: 4
Ingredients
- 5oz Long grain rice
- 1 can Red kidney beans
- 1 can Chopped tomatoes
- 1tsp Oil
- 125ml water
- 1 Onion - chopped
- 2 cloves Garlic - chopped
- 1 Red pepper - chopped
- 1tbs Paprika
- 2tsp Ground cumin
- 1tsp Ground coriander
- To taste Salt & Pepper
- 4oz Mozzerella
- 1 tbs Chopped fresh coriander (opt)
Accompaniment
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Description
Delicious meal, super cheap!
Method
-
1
1 - In large pan, heat the oil and add the onion, garlic, and green pepper. Cook until just tender, then add the spices. Stir well.
2. Add the rice, kidney beans, tomatoes and water - cover and simmer for about 25 minutes or until rice is tender and most of the liquid is absorbed.
3 - Pour the rice into an oven proof dish and cover with mozzerella. Bake in a medium oven for around 15 minutes.
If using fresh coriander, sprinkle over the dish once served.
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