More Great Recipes: Beans | High Protein | Low Fat | Vegetable

Quick & Hearty Mexican Beans with Paprika Rice

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"Fast and Filling, low-fat dish with a smoky richness"

Serves 2-3 | Prep Time 10 mins | Cook Time 22 mins

Why I Love This Recipe

Low salt

Low fat

Plenty of protein sources

only lightly cooks dvegetables to retain most of their vitamins

All ingredients readily available from Tesco grocery store!

Ingredients You'll Need

1 can of mixed beans in taco sauce (395g)
1/2 bag of Curly Kale (100g), roughly chopped, large stalks removed
Large handful of cherry tomatoes , quartered
1 sweet pepper, roughly chopped
1 small chilli pepper, diced
1 red onion , roughly chopped
squeeze of lime juice (optional)
Brown rice 100-125g
Quinoa , 75-100g
Smoked Paprika
Dried chilli (optional)
Green Beans 50g, chopped (optional)
Cheddar cheese (grated) for topping


Rinse quinoa well to remove bitter coating

Place in pan with brown rice and cover with water

Bring to boil

Lower heat, add two table spoons of smoked paprika and stir in

Leave to simmer for 20 mins

While rice & quinoa is cooking, wash and chop all vegetables required.

Empty taco beans into pot , stir on medium heat for 1 min

Add red onion (and touch of garlic if you want)

Add tomatoes and peppers (both chilli and sweet), stir for 1 min
Also add Green Beans if using them

Add a sprinkle of dried chilli or chilli powder for extra heat if you wish!

Stir in 3/4 of curly Kale on low heat for 1-2 mins them remove from heat
Add in a generous squeeze of lime juice for extra fresh zesty flavour if you feel like it!

Once smokey rice and quinoa mixture is cooked , drain well

Serve smoky rice and taco bean mix together on a bed of remaining kale with a nice sprinkle of grated cheese on top ;)

Pairs Well With

Probably a nice red wine

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