Mexican Rice and Beans

Generally I make up a pot of chili con carne and serve it over rice… but one night, I decided to rather incorporate everything into one pot and which lead to my version of a “Mexican Rice and Beans“.

An easy(ish) mid-week meal that tastes great!

And of course, Mommy’s little helper got in on the action as well 😉

Mexican Rice and Beans

1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
2 teaspoon chilli flakes
1 teaspoon paprika
1Tablespoon oil
1 onion, chopped
2 garlic cloves – crushed
tin of tomato paste
500ml Passata
425g tin of red kidney beans (I like to use the variant that is already in chilli sauce)
1 green pepper – diced
200g tin of sweetcorn
500ml stock (I prefer to use chicken stock – which means that this isn’t vegetarian)
1teaspoon brown sugar
1 and half cups long grain rice

  • Heat frying pan over a medium heat
  • Add cumin, allspice, chilli flakes and paprika and *dry fry* for about a minute to release the flavours
  • Heat oil in a large saucepan over a medium heat. Add the onion and spices and cook for 2-3minutes
  • Add garlic and rice and cook for a further minute
  • Add the tomato paste, passata, sugar and stock
  • Bring to the boil
  • Reduce the heat and add beans, green pepper & sweetcorn.
  • Simmer, covered for 15-20minutes, stirring occasionally until rice is cooked

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