Recipe

Tex-mex beans and rice

Feb 27, 2013 1:00pm
  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Tex-mex beans and rice
  • 2 teaspoon vegetable or olive oil
  • 1 brown onion, finely chopped
  • 1 1/4 cup jasmine rice
  • 40 gram packet fajitas spice mix
  • 2 400 g cans red kidney beans, rinsed
  • 1 2/3 cup frozen corn, peas and capsicum mix
  • 1 cup coriander sprigs
  • 1/3 cup sour cream, to serve

Method

Tex-mex beans and rice
  • 1
    Heat oil in a large saucepan over moderate heat. Add onion; cook and stir for 5 minutes or until softened.
  • 2
    Add rice and spice mix; cook and stir for 1 minute. Add beans and 2 cups water; bring to the boil over high heat. Reduce heat to low; cook, covered, for 10 minutes.
  • 3
    Quickly add frozen vegetables, without stirring, and immediately cover pan again. Cook, covered, for 5 minutes.
  • 4
    Fluff up rice with a fork, while stirring in coriander. Serve with sour cream.

Notes

Use canned black beans instead; add a touch of Tabasco if you like it hot. Choose any Tex-Mex seasoning. When adding the frozen veggies while rice is cooking, quickly replace the lid so the steam doesn't escape or rice won't cook properly. Use remaining frozen veggies in fried rice.

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