• 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 1 x 400g tin black-eyed beans, rinsed and drained
  • juice 1 lime
  • small bunch coriander, roughly chopped


  • STEP 1

    Cook rice according to pack instructions, then drain. Heat 1 tbsp oil in a frying pan. Add the sliced peppers and fajita seasoning, and cook for 1 min until fragrant.

  • STEP 2

    Stir through the rice and beans, and heat until piping hot. Mix the remaining oil, lime juice, coriander and some seasoning into the pan and serve.

Recipe from Good Food magazine, July 2010


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A star rating of 4 out of 5.6 ratings