Speedy Tex-Mex rice

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• kfrej

  11 July 2010

  kfrej rated and commented on this recipe

  

  Lovely side dish. I used fresh pepper and it was still very nice

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• Lynsey

  14 July 2010

  Lynsey rated and commented on this recipe

  

  Great side dish - we had it with our BBQ, the leftovers were great for lunch too.

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• Katy

  02 August 2010

  Katy commented on this recipe

  Very tasty. Used a tin of mixed beans and half a tin of kidney beans rather than the black eyed beans. Went down a storm at our BBQ. Next time I'm going to add some mushrooms and some other veg as I think it would make a fab, super healthy, main meal.

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Ingredients

• 200g rice
• 1 small jar roasted peppers in olive oil (3 tbsp oil retained), sliced
• 1-2 tbsp fajita seasoning mix, or Cajun seasoning
• 14 oz 1 x 400g tin black-eyed beans , rinsed and drained
• juice 1 lime
• small bunch coriander , roughly chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Vegetarian, Low-fat

Ingredients

• 200g rice
• 1 small jar roasted peppers in olive oil (3 tbsp oil retained), sliced
• 1-2 tbsp fajita seasoning mix, or Cajun seasoning
• 14 oz 1 x 400g tin black-eyed beans , rinsed and drained
• juice 1 lime
• small bunch coriander , roughly chopped

Per serving

303 kcalories, protein 8g, carbohydrate 46g, fat 11 g, saturated fat 1g, fibre 3g, sugar 3g, salt 1.62 g

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