Mexican Rice

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.



  • 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



  1. Cook rice as per instructions.
  2. 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. 
  3. 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.
  4. 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.