Recipes › Dinner

• Dinner
• 35 min
• Gluten-Free
• Pescatarian
• Vegetarian

Mexican rice and bean skillet

One-pan tomato rice with black beans, corn and melted cheese.

Calories

508

Protein

18 g

Carbs

83 g

Fat

12 g

Per serving. Makes 4 servings.

Ingredients

• 1 tbsp Olive oil
• 1 Onion
• 1 Red bell pepper
• 2 Garlic
• 2 tsp Ground cumin
• 1 tsp Chilli powder
• 250 g White rice, dry
• 400 g Chopped tomatoes, canned
• 500 ml Vegetable stock
• 400 g Black beans, canned, drained
• 150 g Sweetcorn, canned
• 80 g Cheddar
• 10 g Fresh coriander

Contains: Celery, Milk. Always check the labels of what you buy.

Method

1. Peel and chop the onion, deseed and dice the pepper and crush the garlic.
2. Heat the oil in a large lidded frying pan and soften the onion and pepper for 5 minutes. Add the garlic, cumin, chilli powder and rice and stir for 1 minute.
3. Add the tomatoes and stock, bring to the boil, then cover and simmer for 18 minutes until the rice is tender.
4. Stir in the beans and sweetcorn and heat through for 2 minutes.
5. Scatter over the grated cheddar, cover for 2 minutes until melted and finish with chopped coriander.

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