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Mexican Beans and Rice
October 5, 2017
This dish is cheap, easy, vegan if you forgo the optional dairy additions, and very tasty. It easily feeds 4 and possibly 5.
It’s particularly nice with home-made coleslaw and raspberry vinegar vinaigrette. Keep any leftovers in a covered container in the fridge for up to 2 or 3 days and microwave as required.
1Cook the onion and garlic in the oil in a large, heavy-based frying pan until the onion softens.
2Add the sliced red pepper and fry for another minute or two until the pepper softens a little.
3Add the rice and stir for a couple of minutes until it is well coated in oil and looking creamy-white.
4Add the nacho mix and chilli powder and stir briefly.
5Add the tomatoes and 1 ½ cups of hot water.
6Bring to the boil then reduce the heat to a simmer and cover the pan.
7Depending on the kind of rice you have, cooking will take between 8 and 15 minutes, so keep an eye on it and stir every few minutes to stop the rice sticking to the pan. If necessary, add a little more hot water to allow the rice to cook.
8Once the rice is tender and the water is absorbed, stir through the beans and the chopped parsley (or coriander) and adjust the seasoning to taste.
9Serve with coleslaw and coleslaw dressing, and provide grated parmesan and sour cream as garnishes for those who want them.
1 medium onion, finely diced
1 clove garlic, minced
2 Tbsp cooking oil
1 large red pepper (sweet points are particularly nice), seeded and cut into small strips
1 cup long-grain rice of any kind
1 tsp Nacho spice mix (see below)
½ tsp mild chilli powder
425g can Italian-style tomatoes (with basil and oregano)
1½ to 2 cups hot water
425g can red kidney beans, drained and rinsed
2 Tbsp chopped parsley (or coriander if you like it – in my case it tastes like soap)
1 tsp salt
Ground black pepper to taste
Sour cream and grated parmesan to serve (optional)