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One pan rice recipe

The Kitchen
1400x919_One-Pan-Rice

Created by Kat Scott Payne

An excellent source of fibre and protein, this one-pan rice is infused with bold Mexican flavours and ingredients. A wonderful midweek dish that is also great for packed lunches… if you have any leftovers.

See method
  • Serves 6
  • Takes 1 hr 10 mins
  • 264 calories / serving

Ingredients

  • 2 tbsp olive oil
  • 1 medium brown onion, finely diced
  • 30g sachet fajita seasoning
  • 1 tbsp tomato purée
  • 2 garlic cloves, finely diced
  • 200g basmati rice, washed
  • 200g tin sweetcorn, drained
  • 400g tin black beans, drained and rinsed
  • 400g tin chopped tomatoes
  • 2 tbsp sliced green jalapeños
  • ½ vegetable stock cube, made up to 220ml water

Optional toppings

  • fried egg
  • thinly sliced pickled red onion
  • sriracha
  • handful of fresh coriander

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Each serving contains

Energy
1110kJ 264.0kcal
13%
Fat
6g
low8%
Saturates
1g
low5%
Salt
1.6g
medium26%
Sugars
7g
low8%

of the Reference intake

Carbohydrate 42.2gProtein 8.2gFibre 5.9g

Method

  1. Heat the olive oil in a heavy bottom deep frying pan on a medium heat. Sauté the onions for 10 minutes until tender. Add the fajita mix and tomato purée and stir well. Allow to simmer for 2-3 minutes or until the tomato purée starts to darken in colour.
  2. Add the garlic and cook for 1 minute before adding the rice, corn, black beans, chopped tomatoes, jalapeños and vegetable stock.
  3. Bring to a boil and then reduce to a low simmer. Cover and cook for 15 minutes then allow to continue cooking off the heat for another 10 minutes.
  4. Remove the lid, fluff the rice and then serve into individual bowls. If you wish, top with a fried egg, sriracha, pickled red onion and fresh coriander, but feel free to top with any protein of your choice.