One pan rice recipe
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
- Vegetarian
- Gluten-free
- Dairy-free
- Healthy
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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Shop ingredientsEach serving contains
- Energy
- 1110kJ 264.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 1.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 42.2gProtein 8.2gFibre 5.9g
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- 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.
- Add the garlic and cook for 1 minute before adding the rice, corn, black beans, chopped tomatoes, jalapeños and vegetable stock.
- 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.
- 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.
- See more recipes from the Tesco Kitchen