This recipe is really tasty, as most mexican food usually is, and is also very nutritious thanks to ingredients like red kidney beans, brown rice, capsicum and corn.
- ½ cup corn
- 3 cups cooked brown rice
- ¾ cup red kidney beans
- ½ large capsicum diced
- 4 spring onions diced
- 1 red chilli
- 1 lime juice freshly squeezed (or lemon if lime not available)
- 4 tsp. salt reduced taco seasoning mix
- 2 tsp. coriander powder
- 1 garlic clove, crushed
- ½ cup water
- 1 cup tomato passata (or canned tomato)
- Pepper for seasoning
- Handful fresh Coriander
- Cook rice as per instructions.
- In a large non-stick pan or wok heat olive oil and stir fry the red capsicum for 2 minutes, add the red kidney beans and stir then add the garlic, chilli and ½ Mexican powder and coriander powder. Stir, add water after 1 minute then add rice, corn, and stir.
- Squeeze lime juice over the rice season with pepper; add remaining Mexican powder and passata incorporating all into the rice. Now add the spring onions.
- When ready add the fresh coriander at the end, stir and serve.
Servings: 6 Serving size:241g
|Average Serve||Average 100g|
|Energy||1010 kJ||419 kJ|
|241 Cal||100 Cal|
|Protein||6.9 g||2.9 g|
|Fat, total||4.0 g||1.7 g|
|- Saturated||0.6 g||0.3 g|
|Carbohydrate||39.2 g||16.3 g|
|- Sugars||5.8 g||2.4 g|
|Sodium||332 mg||138 mg|
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