Mexican Beans and Rice
Green
An authentic, filling and nutritious dish with rice.
Ingredients
- Ingredient
- Amount
- Olive oil
- As needed
- Onion, diced
- 280 grams
- Garlic, peeled and crushed or finely diced
- 10 grams (2 cloves)
- Capsicum, diced
- 220 grams
- Carrot, grated
- 170 grams
- Zucchini, grated
- 200 grams
- Ground cumin
- 1.5 teaspoons
- Ground coriander
- 1 teaspoon
- Paprika
- 1 teaspoon
- Canned diced tomatoes
- 400 grams
- Salt reduced tomato paste
- 45 grams
- Salt reduced beef flavoured stock powder
- 12 grams
- Water
- 375 millilitres
- Salt and pepper
- To taste
- Canned kidney beans, drained
- 2 x 400 gram tin
- Canned black beans, drained
- 1 x 400 gram tin
- White rice, uncooked
- 550 grams
This is a School Lunch Project Menu item, best served “with Yoghurt”.
Method
- Put one of the large saucepans or stock pots over medium heat and add enough oil to lightly coat the bottom of the pan.
- Add the onion and garlic. Cook, stirring frequently until they start to look transparent.
- Add the capsicum, carrot and zucchini. Cook until the vegetables are soft and most of the liquid in the pan has evaporated.
- Add the cumin, coriander, paprika, canned tomatoes, tomato paste and beef stock and mix well. Season with salt and pepper to taste. Cover the pan with a lid and simmer for 20 minutes or until the liquid has reduced and the mixture has thickened slightly.
- Add the kidney beans and black beans and simmer uncovered for a further 10 minutes.
- Rinse the rice well in a colander and cook according to packet instructions.