Baked Mexican Rice with Beans and Greens topped with Mango Salsa by Niki Webster, Rebel Recipes
For the rice:
650 ml veg stock - boiling water
250g long grain rice rinsed well
1 can black beans drained
Greens - 40g asparagus/broccoli/spring greens chopped
3 spring onions sliced
Salt and pepper to taste
1 red onion sliced
1 tablespoon olive oil
3 cloves garlic sliced
1 tablespoon smoked paprika
1/2 teaspoon chilli powder or chipotle powder
1 teaspoon ground cumin
1 teaspoon oregano
5 tomatoes chopped
3 tablespoon sun dried tomato paste
For the mango salsa:
1 mango peeled and sliced into cubes
Fresh coriander & mint shredded
Juice 1 Lime
Pinch sea salt flakes and chilli flakes
Preheat oven to 180°c.
Combine all ingredients into casserole dish & stir. Cover tightly with foil then bake for 15 minutes
In the meantime – on a medium heat fry the onion for 8 minutes with the olive oil.
Add the garlic and spices and stir to combine.
Add the chopped tomatoes and sun-dried tomato paste and simmer for 6 minutes until the tomatoes have started to break down.
Remove the rice from the oven and add the tomato mix to the rice - stir to combine.
Bake for a further 15 minutes - or until the rice is tender.
To make the salsa:
Add all the ingredients to a bowl and mix to combine.
Serve the salsa with the baked rice.