Spicy Mex red rice

Cooking Vegetarian Spicy Mex red rice

What better way to complete a meal than with this spicy Mexican rice side.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Place rice, tomato paste, stock, chilli flakes, oregano and 1/2 cup cold water in a saucepan over medium-high heat. Stir to combine. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until rice is almost tender.
  2. Add beans. Cover. Simmer for 2 to 3 minutes or until liquid has absorbed and beans are heated through. Season with salt and pepper. Stir in coriander. Serve with coriander leaves.

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1 cup white long-grain rice
2 tbsp tomato paste
1 1/2 cups Massel chicken style liquid stock
1 tsp dried chilli flakes
1 tsp dried oregano
420g can red kidney beans, drained, rinsed
1/4 cup chopped fresh coriander leaves
Fresh coriander leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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