Cheat's red pepper rice recipe
Make use of a few supermarket shortcuts to make this cheat's red pepper rice, ready in under 30 minutes. Spicy Mexican-inspired rice is filled with flavour, then add sweet ready-roasted peppers, sweetcorn and butter beans to a quick veggie dinner.
See method- Serves 4
- 386 calories / serving
Ingredients
- 2 tbsp vegetable oil
- 1 red onion, finely sliced
- 1 garlic clove, crushed
- 480g jar roasted red peppers, drained and sliced
- 325g tin sweetcorn, drained
- 210g tin butter beans, drained
- 2 x 250g pouches Mexican inspired rice
- 1 tbsp tomato purée
- 1 lemon, cut into wedges
- 50g spring onions, sliced
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Shop ingredientsEach serving contains
- Energy
- 1625kJ 386.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 1.2g
- Sugars
- 8g
of the Reference intake
Carbohydrate 60.5gProtein 8.6gFibre 8.4g
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- Heat the oil over a medium heat in a large shallow casserole dish. Fry the onion for 10 mins until softened, then stir in the garlic and fry for 1 min.
- Stir the red peppers, sweetcorn and butterbeans into the pan and fry for 2 mins. Tip the rice into the pan, stir well and cook for 2 mins until the rice is hot.
- Mix the tomato purée with 200ml boiling water in a jug. Pour over the rice and stir to combine. Cover with a lid, turn the heat to low and cook for 5 mins. Remove the lid, scatter over the spring onions and serve with lemon wedges for squeezing over.
- See more Under 30 minute meals
