Baked Mexican Rice with Beans and Greens topped with Mango Salsa by Niki Webster, Rebel Recipes

Serves 4.


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

Tomato sauce:

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

Step 1

Preheat oven to 180°c.
Combine all ingredients into casserole dish & stir. Cover tightly with foil then bake for 15 minutes

Step 2

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.

Step 3

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.

Step 4

Bake for a further 15 minutes - or until the rice is tender.

Step 5

To make the salsa:

Add all the ingredients to a bowl and mix to combine.
Serve the salsa with the baked rice.