Mexican Spiced
Rice
Serves 4
1 onion, chopped
1 garlic clove, chopped
½ green pepper, de-seeded and chopped
4 tomatoes, chopped
400g can red kidney beans, drained & rinsed
340g can sweetcorn, drained
Fry Light
200g frozen peas
A few drops of Tabasco sauce
250g dry weight brown rice, cooked
4 tbsp freshly chopped coriander
Salt and freshly ground black pepper
½ green pepper, de-seeded and chopped
4 tomatoes, chopped
400g can red kidney beans, drained & rinsed
340g can sweetcorn, drained
Fry Light
200g frozen peas
A few drops of Tabasco sauce
250g dry weight brown rice, cooked
4 tbsp freshly chopped coriander
Salt and freshly ground black pepper
Spray a pan with Fry Light and stir-fry the onion, garlic
and pepper for 4-5 minutes. Stir in the tomatoes, kidney beans, sweetcorn, peas
and Tabasco
sauce and cook for a further 3-4 minutes.
Add the cooked rice and toss to mix well. Cook for a further
3-4 minutes until piping hot. Remove from the heat, stir in the chopped
coriander, season well, divided between four warmed bowls and serve.
