Baked Mexican Style Rice
- Super simple
- 0:45 m
- 9 ingredients
Our Baked Mexican Rice is so easy and the perfect weekend supper. Made in one-pan it couldn't be easier to make and can even be used for meal prep going into the week ahead. Served with fresh avocado, wedges of lime, plant-based yogurt and handfuls of coriander - we guarantee this’ll be on your weekly rotation
Serves: 4
Ingredients
For the Rice
- 1 400g tin of kidney beans
- 1 400g tin of cherry tomatoes
- 2 heaped tbsp Ancho chilli paste
- 200ml vegetable stock
- 2 tsp salt
- 300g basmati rice
- 1 tbsp olive oil
- salt and pepper to taste
To Serve
- 50ml plant-based yoghurt
- 1 lime
- 1 ripe avocado
- fresh coriander leaves
Before you start
20cm x 27cm size roasting tin | Preheat oven to 180*C
Step 1
Prepare the dish
- Drain the kidney beans and add to the roasting tin along with the cherry tomatoes, chipotle paste, vegetable stock, 2 tsp salt and stir to combine
- Pour the rice over the sauce and fold together to cover and coat
- Drizzle over the olive oil and season with a pepper (and a little more salt if you fancy)
Ingredients
- 1 400g tin of kidney beans
- 1 400g tin of cherry tomatoes
- 2 heaped tbsp Ancho chilli paste
- 200ml vegetable stock
- 2 tsp salt
- 300g basmati rice
- 1 tbsp olive oil
Step 2
Bake the rice
- Put the tin in the oven and bake for 35-40 minutes
Step 3
Time to serve
- Halve, de-stone and finely slice the avocado
- Halve the lime
- Take the rice out of the oven and set down on a heat proof surface
- Drizzle with olive oil, top with yoghurt, squeeze over the lime, sprinkle over the coriander and serve immediately
Ingredients
- salt and pepper to taste
- 50ml plant-based yoghurt
- 1 lime
- 1 ripe avocado
- fresh coriander leaves