Tuesday, 17 June 2014

Mexican Rice Bowl


4 cups cooked brown rice (so 2 cups raw cooked with 4 cups water) 
1 can of Mexican chili beans with sauce (sugar and pres free) 
1 small onion diced 
1 green capsicum diced 
1 cup of mushrooms diced 
2 cloves of local garlic 
1/2 teaspoon cumin powder
1/2 spanish smoked paprika
Salt, pepper and chilli to taste 


1. Pre-cook rice and set aside. 
2. Sautéed onion, garlic, mushrooms and capsicum in a little oil till soft. 
3. Take off heat, then add spices, beans, rice and tomato paste.
4. Mix well then season to taste.

This is so easy to make especially if you cook the rice the day before. 

 If you have Refried beans have that with it too. It is also great as a filling for burritos or tacos!! 

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