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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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