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Spicy Mexican Rice and Beans

A vibrant dish packed with smoky spices, tender rice, and protein-rich beans, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the base
  • 1 tbsp sunflower oil A light oil perfect for sautéing.
  • 2 cloves garlic (finely chopped) Adds depth and character.
  • 1 medium onion (finely chopped) Sweet vegetable that caramelizes.
  • 100 grams carrot (peeled and diced) Brings a pop of color and sweetness.
For the rice and spices
  • 300 grams basmati rice Absorbs spices beautifully.
  • 1 tsp smoked Mexican chilli paste Infuses the dish with smokiness.
  • 1 tbsp tomato puree Intensifies flavor.
  • 1 tsp whole cumin seeds (toasted and ground) Essential for authentic flavor.
  • 1 tsp whole coriander seeds (toasted and ground) Balances spices with citrus flavor.
  • 1 tsp smoked paprika Adds depth and smokiness.
  • 225 ml passata rustica Rich tomato sauce for moisture.
  • 400 ml vegetable stock Enhances flavor and keeps it vegetarian.
For the toppings and additions
  • 400 grams tinned kidney beans (drained and rinsed) Adds protein and creamy texture.
  • 200 grams sweetcorn (drained) Juicy kernels for crunch.
  • 100 grams red pepper (diced) Contributes flavor and color.
  • 80 grams frozen peas Adds sweetness and freshness.
  • to taste smoked sea salt Enhances overall flavor.
  • to taste freshly ground black pepper Balances flavors.
  • to taste fresh coriander leaves (to garnish) Adds freshness.
  • to taste fresh red chili (finely sliced, to garnish) Adds a vibrant kick.

Method
 

Preparation
  1. Heat sunflower oil in a large sauté pan over medium-high heat.
  2. Add garlic, onion, and diced carrot; sauté for about two minutes until softened.
Cooking
  1. Introduce cumin and coriander along with basmati rice; sauté for five minutes until golden.
  2. Pour in smoked paprika, tomato puree, smoked Mexican chili paste, passata, and vegetable stock; bring to a boil then reduce to a simmer.
  3. Add sweetcorn, diced red pepper, kidney beans, and frozen peas; stir thoroughly and cover.
  4. Cook for 15-20 minutes, until rice is tender.
  5. Remove from heat and let rest covered for 10 minutes.
  6. Fluff rice and garnish with coriander and fresh chili before serving.

Notes

For extra depth, consider adding a bay leaf or a pinch of oregano. Adjust spices to taste for desired heat.