Baked-Mexican-Rice-1-min.jpg

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