Mexican-style mackerel and rice recipe
With a rainbow of veg and fiery Mexican-flavours, this mackerel rice bowl with black beans, sweet potato and red pepper is ideal for brightening up family dinnertime. Made with hearty wholegrain rice and finished with a squeeze of zingy lime and fresh coriander, this dairy- and gluten-free dish is ready in just 35 minutes.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 477 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 1 large sweet potato, scrubbed and cut into chunks
- 1 red pepper, cut into chunks
- 1½ tbsp olive oil
- 2 x 250g pouches wholegrain spicy Mexican-inspired rice
- 125g tin mackerel in tomato sauce
- 400g tin black beans, drained
- 1 lime, zested and juiced
- 15g fresh coriander, roughly chopped (optional)
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Shop ingredientsEach serving contains
- Energy
- 1995kJ 477.0kcal
- Fat
- 14g
- Saturates
- 3g
- Salt
- 0.9g
- Sugars
- 12g
of the Reference intake
Carbohydrate 68.7gProtein 15.1gFibre 14.1g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potato and pepper in a roasting tin, drizzle with 1 tbsp olive oil and season. Roast for 30 mins until the veg is tender and golden around the edges.
- After 20 mins, heat the remainingoil in a large, deep frying pan over a medium heat. Add the rice and fry for 4-5 mins until steaming and broken up. Flake in the mackerel and fry for 3-4 mins more until piping hot.
- Stir through the beans and half the roasted veg; fry for 1-2 mins to warm through, then remove from the heat. Squeeze over the lime juice and top with the remaining roasted veg, the lime zest and coriander, if using.
- See more Mackerel recipes
