Name: Tex-mex beans and rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 teaspoon vegetable or olive oil; 1 brown onion, finely chopped; 1 1/4 cup jasmine rice; 40 gram packet fajitas spice mix; 2 400 g cans red kidney beans, rinsed; 1 2/3 cup frozen corn, peas and capsicum mix; 1 cup coriander sprigs; 1/3 cup sour cream, to serve

Ingredients

2 teaspoon vegetable or olive oil

1 brown onion, finely chopped

1 1/4 cup jasmine rice

40 gram packet fajitas spice mix

2 400 g cans red kidney beans, rinsed

1 2/3 cup frozen corn, peas and capsicum mix

1 cup coriander sprigs

1/3 cup sour cream, to serve

Method

1.Heat oil in a large saucepan over moderate heat. Add onion; cook and stir for 5 minutes or until softened.

2.Add rice and spice mix; cook and stir for 1 minute. Add beans and 2 cups water; bring to the boil over high heat. Reduce heat to low; cook, covered, for 10 minutes.

3.Quickly add frozen vegetables, without stirring, and immediately cover pan again. Cook, covered, for 5 minutes.

4.Fluff up rice with a fork, while stirring in coriander. Serve with sour cream.

Use canned black beans instead; add a touch of Tabasco if you like it hot. Choose any Tex-Mex seasoning. When adding the frozen veggies while rice is cooking, quickly replace the lid so the steam doesn’t escape or rice won’t cook properly. Use remaining frozen veggies in fried rice.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%