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Baked Mexican rice with beans and greens topped with mango salsa

September 14, 2021 / Niki / 2 Comments

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 mean time make a smokey 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 its probably the best store cupboard staple in my opinion as its 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 http://www.riceassociation.org.uk/

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Baked Mexican rice with beans and greens topped with mango salsa

Ingredients

For the rice;

650 ml veg stock- boiling water
250g 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 tomatoes 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

Directions

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 sun dried tomato paste and simmer for 6 minutes until the tomatoes have started to break 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.

Thank you so much for following my blog and cooking my recipes!

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2 Comments

Carrie on September 18, 2021 at 11:30 am

This looks delicious but my son is allergic to mango. Do you think it would work with pineapple?

Reply
- Niki on September 19, 2021 at 2:15 pm
  
  Hi Carrie
  I think so yes.. or cherry tomatoes.
  Love
  Nikixxx
  
  Reply

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Recipe Tags: Mango mexican rice

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