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Mexican beans with rice
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Vibrant vegetable and spice-packed meal serving four for under $10.
Ingredients:
  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 celery sticks, trimmed, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 1 long fresh red chilli, finely chopped
  • 2.50 gm ground cumin
  • 2.50 gm paprika
  • 1 x 400g can no-added-salt diced tomatoes
  • 1 x 400g can four bean mix, rinsed, drained
  • 185ml (3/4 cup) water
  • 1 red capsicum, halved, deseeded, finely chopped
  • 40.00 ml chopped fresh coriander
  • Pinch of sugar
  • Steamed white rice, to serve
  • 80ml (1/3 cup) low-fat natural yoghurt
  • Chopped fresh coriander, extra, to serve
Instructions:
  • In a large non-stick frying pan over medium-low heat, spray olive oil and sauté onion, celery, and carrot, stirring occasionally, for 6-7 minutes.
  • Add the garlic, chili, cumin, and paprika to the pan. Stir and cook for 1-2 minutes.
  • Combine the tomato, beans, and water in the pot. Turn up the heat to high and bring it to a boil. Lower the heat to a simmer and stir occasionally for 10 minutes. Add capsicum and continue cooking for 5 minutes until the mixture thickens.
  • Blend in the fragrant coriander and a hint of sweetness from the sugar. Distribute the flavorful rice and bean combination evenly into individual serving bowls. Garnish with a dollop of yoghurt and a sprinkle of fresh coriander before serving.

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