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 1

Sponsored by the Rice Association.

I created this deliciously tasty baked Mexican rice recipe to celebrate National Rice Week, and itโ€™s incredibly tasty.

The recipe is super easy to makeโ€“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 itโ€™s probably the best store cupboard staple, as itโ€™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 1a

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
  • Greensโ€“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 riceโ€“stir to combine.
  • Bake for a further 15 minutesโ€“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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