Mexican Beans and Rice
Green
An authentic, filling and nutritious dish with rice.
Ingredients
- Ingredient
- Amount
- Olive oil
- As needed
- Onion, diced
- 280 grams
- Garlic, peeled and crushed or finely diced
- 10 grams (2 cloves)
- Capsicum, diced
- 220 grams
- Carrot, grated
- 170 grams
- Zucchini, grated
- 200 grams
- Ground cumin
- 1.5 teaspoons
- Ground coriander
- 1 teaspoon
- Paprika
- 1 teaspoon
- Canned diced tomatoes
- 400 grams
- Salt reduced tomato paste
- 45 grams
- Salt reduced beef flavoured stock powder
- 12 grams
- Water
- 375 millilitres
- Salt and pepper
- To taste
- Canned kidney beans, drained
- 2 x 400 gram tin
- Canned black beans, drained
- 1 x 400 gram tin
- White rice, uncooked
- 550 grams
This is a School Lunch Project Menu item, best served “with Yoghurt”.
Method
- Put one of the large saucepans or stock pots over medium heat and add enough oil to lightly coat the bottom of the pan.
- Add the onion and garlic. Cook, stirring frequently until they start to look transparent.
- Add the capsicum, carrot and zucchini. Cook until the vegetables are soft and most of the liquid in the pan has evaporated.
- Add the cumin, coriander, paprika, canned tomatoes, tomato paste and beef stock and mix well. Season with salt and pepper to taste. Cover the pan with a lid and simmer for 20 minutes or until the liquid has reduced and the mixture has thickened slightly.
- Add the kidney beans and black beans and simmer uncovered for a further 10 minutes.
- Rinse the rice well in a colander and cook according to packet instructions.
Serves: 10
This recipe has been produced for the School Lunch Program by School Food Matters in partnership with Loaves and Fishes Tasmania and Department of Health Tasmania Dietitians.
Feel free to share with this acknowledgement.