Quick & Hearty Mexican Beans with Paprika Rice
  • 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
  1. Rinse quinoa well to remove bitter coating
  2. Place in pan with brown rice and cover with water
  3. Bring to boil
  4. Lower heat, add two table spoons of smoked paprika and stir in
  5. Leave to simmer for 20 mins
  6. While rice & quinoa is cooking, wash and chop all vegetables required.
  7. Empty taco beans into pot , stir on medium heat for 1 min
  8. Add red onion (and touch of garlic if you want)
  9. Add tomatoes and peppers (both chilli and sweet), stir for 1 min
  10. Also add Green Beans if using them
  11. Add a sprinkle of dried chilli or chilli powder for extra heat if you wish!
  12. Stir in 3/4 of curly Kale on low heat for 1-2 mins them remove from heat
  13. Add in a generous squeeze of lime juice for extra fresh zesty flavour if you feel like it!
  14. Once smokey rice and quinoa mixture is cooked , drain well
  15. Serve smoky rice and taco bean mix together on a bed of remaining kale with a nice sprinkle of grated cheese on top ;)
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!