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Friday, 15 June 2012

Mexican Rice


Recipe & image taken from http://www.slimmingeats.com

Serves 2
Extra Easy – syn free per serving

3/4 cup (178ml) of long grain brown rice
1 cup (240ml) of passata
2 jalapeno peppers, (seeds removed)
1 small onion
2 cloves of garlic
2 tablespoons of tomato paste
2.5 cups (600ml) of chicken stock
Pam or Frylight spray
1 cup (240mls) of tinned black beans

Add passata, tomato paste, jalapeno’s, onion and garlic to a mini food processor and do a couple of whizzes of the blade.

Spray a large sauce pan over a medium high heat with some Frylight or Pam spray and add this to the pan, frying for approx 5 mins until softened.

Stir in the rice and add the stock. Bring to a boil and then reduce heat, cover and simmer until stock is almost absorbed. Remove heat, but leave covered for about 10 mins, the rice will continue to cook from the steam.
Preheat oven to 180c or 350f (gas mark 4)

Mix black beans into rice and add to an oven proof dish and bake for approx 15 mins.


Serve topped with fresh chopped coriander and some lime wedges.

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