Baked Mexican Rice with Beans and Greens Topped with Mango Salsa

Baked spiced rice and beans topped with a smoky tomato sauce and topped with a fresh and summery mango salsa – a crowd pleaser of a dish.

Baked mexican rice with beans and greens topped with mango salsa

Sponsored by the Rice Association.

I created this deliciously tasty baked Mexican rice recipe to celebrate National Rice Week, and it’s incredibly tasty.

The recipe is super easy to make–firstly add the long grain rice, beans, veg and stock to a casserole dish and bake for 15 minutes. The long grain rice works brilliantly here, as it absorbs all the lovely flavours whilst baking.

In the meantime, make a smoky tomato sauce with Mexican spices, then add sauce to the rice and bake for a further 15 minutes until everything is absorbed, and the rice is super tasty.

I love to serve with a fresh mango salsa which adds instant freshness and so much flavour. The whole dish is packed with flavour and perfect for the family.

I love cooking with rice as it’s probably the best store cupboard staple, as it’s incredibly versatile and nutritious.

I hope you really enjoy this delicious recipe and you can find more information here about how to Rice Up Your Life.

Baked mexican rice with beans and greens topped with mango salsa

Baked Mexican Rice with Beans and Greens Topped with Mango Salsa

Baked spiced rice and beans topped with a smoky tomato sauce and topped with a fresh and summery mango salsa - a crowd pleaser of a dish.
Prep time: 15 minutes
Cook time: 45 minutes
4 servings
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Ingredients

For the rice

  • 650 ml veg stock- boiling water
  • 250 g long grain rice rinsed well
  • 1 can black beans drained
  • Greens–40g asparagus/broccoli/spring greens chopped
  • 3 spring onions sliced
  • Salt and pepper to taste
  • Tomato sauce
  • 1 red onion sliced
  • 1 tbsp olive oil
  • 3 cloves garlic sliced
  • 1 tbsp smoked paprika
  • 1/2 tsp chilli powder or chipotle powder
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 5 to matoes chopped
  • 3 tbsp sun dried tomato paste

For the mango salsa

  • 1 mango peeled and sliced into cubes
  • Fresh coriander & mint shredded
  • Juice 1 lime
  • Pinch sea salt flakes and chilli flakes

Instructions

  • Preheat oven to 180c.
  • Combine all ingredients into casserole dish & stir. Cover tightly with foil, then bake for 15 minutes.
  • In the meantime, in a medium fry the onion for 8 minutes with the olive oil.
  • Add the garlic and spices and stir to combine.
  • Add the chopped tomatoes and sundried tomato paste and simmer for 6 minutes until the tomatoes have broken down
  • Remove the rice from the oven and add the tomatoes mix to the rice–stir to combine.
  • Bake for a further 15 minutes–or until the rice is tender.

To make the salsa

  • Add all the ingredients to a bowl and mix to combine.
  • Serve the salsa with the baked rice.

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