Baked Mexican Style Rice
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
Ingredients
For the Rice
<item-todo-done>1 400g tin of kidney beans<item-todo-done><item-todo-done>1 400g tin of cherry tomatoes<item-todo-done><item-todo-done>2 heaped tbsp Ancho chilli paste<item-todo-done><item-todo-done>200ml vegetable stock<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>300g basmati rice<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
To Serve
<item-todo-done>50ml plant-based yoghurt<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>1 ripe avocado<item-todo-done><item-todo-done> fresh coriander leaves<item-todo-done>
Before you start
20cm x 27cm size roasting tin | Preheat oven to 180*C
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)
Bake the rice
- Put the tin in the oven and bake for 35-40 minutes
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