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 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

Info

 

  4 servings
  15 minutes preparation time
  45 minutes cook time

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

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

To make the salsa;

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

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

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!

rebel-recipes-book

Here's a sneak peak...

2 Comments

  1. 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?

    • Niki on September 19, 2021 at 2:15 pm

      Hi Carrie
      I think so yes.. or cherry tomatoes.
      Love
      Nikixxx

Leave a Comment





Recipe Tags: Mango mexican rice

Subscribe

Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.