Mexican Rice
WITH Jazmyn McKinnie
This Mexican rice is a colourful, budget-friendly meal that keeps you full and energised. The beans are packed with protein, which helps build and repair muscles and keeps hunger at bay. Brown rice provides long-lasting energy, helping you stay alert throughout the day. Veggies like capsicum and zucchini are loaded with antioxidants, which protect your body from damage and support a healthy immune system. Toppings like smashed avocado add healthy fats, which are great for your brain and help absorb vitamins from the veggies, while fresh lime adds vitamin C to support your immune health.
INGREDIENTS
• 1 pack of microwave brown rice (or 2 cups cooked brown rice)
• 2 cans beans (we used kidney and black beans)
• 1 can diced tomato
• ½ red onion
• 1 cup frozen corn, defrosted
• 1 red capsicum
• 1 large zucchini (or 2 small)
• ½ tsp chilli powder (we used Mexican chilli powder)
• 1 TBSP paprika
• 3 garlic cloves, crushed (3 tsp crushed garlic)
• extra virgin olive oil, salt & pepper
Serve with any of these options:
• fresh lime
• coriander
• smashed avocado
• low fat cheese
• low fat sour cream
METHOD
- Prepare rice as per packet instructions, put aside
- Dice onion, capsicum and courgette
- Heat olive oil in pan on medium heat, add onion, saute for 1 min
- Add capsicum, courgette and garlic, cook for 8 mins
- Add paprika and chilli, cook for 1 min
- Stir through canned tomatoes and rice, cook further 5 mins,
- Stir through beans and corn, cook further 2 mins
- Season with salt & pepper
- Serve with your chosen options – we used fresh lime, coriander and smashed avocado!
