Mexican bean rice


  • 1 garlic clove (crushed)
  • 1 red onion (finely chopped)
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 cup of wholegrain brown rice (washed)
  • 1 teaspoon of oregano
  • 1 teaspoon of cumin seeds
  • 1,5 teaspoon of paprika
  • Pinch of salt
  • 1/4 carton of cannellini beans (washed and drained)
  • 1/2 carton of kidney beans (wash and drained)
  • 1 carton of black beans (washed and drained)
  • 1 small can of sweetcorn (washed and drained)
  • 2 cups of vegetable stock


  1. Wash and prepare your ingredients.
  2. Lightly heat up a little olive oil in a large pan and add the chopped onion, garlic and mixed peppers. Lightly fry for about 3 minutes.
  3. Add in the wholegrain rice along with the spices and salt. Thoroughly coat the rice with the oil and leave to cook for a few minutes.
  4. Add in the tomato puree, mix thoroughly and leave to cook for 2 minutes.
  5. Pour in your vegetable stock, beans, salt and sweetcorn. Bring to the boil, then turn down the heat and simmer with a lid on for around 25-30 minutes. Make sure the rice doesn’t stick to the pan, so stir occasionally and add some extra stock/water if needed.
  6. When the rice has fully cooked, turn off the heat and leave to stand for 5 minutes whilst you prepare your dish

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