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.
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.
Notes
4 servings