Quick & Hearty Mexican Beans with Paprika Rice
CATEGORIES
INGREDIENTS
- Cooking Time: 22 mins
- Servings: 2-3
- Preparation Time: 10 mins
- 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
DIRECTIONS
- 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 ;)