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Baked Mexican Rice with Beans and Greens Topped with Mango Salsa

Name: Baked Mexican Rice with Beans and Greens Topped with Mango Salsa
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 650 ml Veg stock; 250 g Long grain rice; 1 can Black beans; 40 g Asparagus/broccoli/spring greens; 3 Spring onions; Salt; Pepper; 1 Red onion; 1 tbsp Olive oil; 3 cloves Garlic; 1 tbsp Smoked paprika; 1/2 tsp Chilli powder or chipotle powder; 1 tsp Ground cumin; 1 tsp Oregano; 5 Tomatoes; 3 tbsp Sun dried tomato paste; 1 Mango; Fresh coriander; Mint; 1 Lime; 1 pinch Sea salt flakes; 1 pinch Chilli flakes

Baked spiced rice and beans topped with a smoky tomato sauce and topped with a fresh and summery mango salsa - a crowd pleaser of a dish.

Prep

15m

Cook

45m

Total

1h

Ingredients

Method

Turn cooking mode on

Step 1

Preheat oven to 180c.

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For

4

M

I

For the rice

650

ml

Veg stock

250

g

Long grain rice, rinsed well

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K

K B

14 days ago

When the tomatoes are added to the rice, should the foil stay on or be removed?

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Rebel Recipes

6 days ago

No need to cover at that stage. Love, Niki xx

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Baked Mexican Rice with Beans and Greens Topped with Mango Salsa

Baked spiced rice and beans topped with a smoky tomato sauce and topped with a fresh and summery mango salsa - a crowd pleaser of a dish.

Prep

15m

Cook

45m

Total

1h

Ingredients

Method

Turn cooking mode on

Step 1

Preheat oven to 180c.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

For the rice

650

ml

Veg stock

250

g

Long grain rice, rinsed well

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.