I have a bit of a Mexican-inspired dish here on the blog today. Rice and beans is a recipe I often turn to for a quick lunch. It’s very filling, easy to make and the method is always the same: make a base of sautéed vegetables, add some spice, add whatever beans I have left in the cupboard and mix with cooked rice. Nothing overly-complicated but it just works, plus any leftovers taste totally amazing the following day!
Like I said, today’s “beanie rice” (as this kind of combination is always referred to here at Don’t Feed After Midnight HQ) is inspired by Mexican flavours and it’s a much healthier version compared to those microwave rice bags you find at the supermarket.
The paprika and the cayenne pepper add a really good depth of flavour to this simple and inexpensive dish, while the spring onions provide a nice textural crunch.
It just goes to show how you really don’t need a lot of ingredients or to spend hours in the kitchen to put together a lovely and balanced meal.
Mexican cuisine is definitely something that I want to experiment with more in the coming months so watch this space! For now, here’s how you can prepare these yummy rice bowls in less than 30 minutes:Print
If you like to spice things up, then you’ll love this Mexican-inspired rice and bean dish. Also works well as scrummy lunch at work.
- 2 tbsp olive oil
- 2 red peppers, chopped into small pieces
- 1 large clove of garlic, crushed or finely chopped
- 8 cherry tomatoes, halved
- 2 tsp paprika
- ½ tsp cayenne pepper (optional)
- 1 400g can of black eyed beans, rinsed and drained
- Salt to taste
- 120g basmati rice or brown rice
- 3 spring onions, chopped
- Heat the oil in a large pan and sauté the peppers over medium heat until they are starting to soften.
- Turn down the heat, then add the garlic and the cherry tomatoes and continue cooking until the tomatoes break up easily when pressed with the back of a spoon.
- Add the paprika and the cayenne pepper and cook for 1 minute until fragrant.
- Add the beans to the pan and give it a good stir to ensure they are evenly coated by the spices.
- Add 150ml of hot water and continue until the water has almost all evaporated. Then season to taste with sea salt.
- Cook the rice according to package instructions, drain, add it to the pan and mix well. Stir in the chopped spring onions and serve hot or cold with a side salad.
Suitable for vegans
I’ve made this recipe many times and I find leftovers taste extremely yummy as the rice is allowed to absorb more flavour overnight. So make some extra portions for a scrummy lunch at work.
Today I want to hear all about what concoctions you have come up with using tinned beans. Use the comment box below to share your veggie inspiration!