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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
mins
Cook time:
45
minutes
mins
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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