One-pot Mexican beans and rice

Prep: 10 mins

Cook: 50 mins

A perfect one-pot meal with Mexican notes and quick to make with generous leftovers.

1 tbsp olive oil

1 onion, chopped

1 red pepper, chopped

2 cloves garlic, finely chopped

1 tsp salt

4 tbsp tomato purée

400g tinned kidney beans, drained with liquid reserved

200g uncooked white rice

Heat the oil in a large saucepan over medium heat.

Cook the onion, pepper and garlic until the onion is soft and translucent.

Add the salt and tomato purée and mix through.

Reduce heat to low and cook 2 minutes.

Stir in the beans and rice.

Pour the liquid from the beans into a large measuring cup and add enough water to reach 450ml, pour into saucepan.

Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

Serve warm.

Serves
4

Preparation Time
10 minutes

Cooking Time
50 minutes

Main ingredients
Beans, Vegetables, Rice, Oil, Chilli, Stock/Broth, Garlic

Recipe Type
Budget, Healthy, Quick Meals, One Pot, Vegetarian

Cuisine
Mexican

Special Info
Vegetarian

Level of Difficulty
Easy

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