This recipe is really tasty, as most mexican food usually is, and is also very nutritious thanks to ingredients like red kidney beans, brown rice, capsicum and corn.
Ingredients
- ½ cup corn
- 3 cups cooked Sunflower brown rice
- ¾ cup red kidney beans
- ½ large capsicum diced
- 4 spring onions diced
- 1 red chilli
- 1 lime juice freshly squeezed (or lemon if lime not available)
- 4 tsp. salt reduced taco seasoning mix
- 2 tsp. coriander powder
- 1 garlic clove, crushed
- ½ cup water
- 1 cup tomato passata (or canned tomato)
- Pepper for seasoning
- Handful fresh Coriander
Method
- Cook rice as per instructions.
- In a large non-stick pan or wok heat olive oil and stir fry the red capsicum for 2 minutes, add the red kidney beans and stir then add the garlic, chilli and ½ Mexican powder and coriander powder. Stir, add water after 1 minute then add rice, corn, and stir.
- Squeeze lime juice over the rice season with pepper; add remaining Mexican powder and passata incorporating all into the rice. Now add the spring onions.
- When ready add the fresh coriander at the end, stir and serve.
Nutrition Table
Servings: 6 Serving size:241g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 1010 kJ | 419 kJ |
| 241 Cal | 100 Cal | |
| Protein | 6.9 g | 2.9 g |
| Fat, total | 4.0 g | 1.7 g |
| - Saturated | 0.6 g | 0.3 g |
| Carbohydrate | 39.2 g | 16.3 g |
| - Sugars | 5.8 g | 2.4 g |
| Sodium | 332 mg | 138 mg |
This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59.
Source: weightloss.com.au
