Name: Mexican rice and black beans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 400 gram can crushed tomatoes; 1 1/2 cup (375ml) chicken stock; 1 1/2 cup (300g) long grain white rice; 20 gram butter; 2 teaspoon chilli powder; 1/2 teaspoon dried oregano leaves; 1/2 teaspoon garlic salt; 1 teaspoon ground cumin; 400 gram can black beans, rinsed, drained; fresh oregano leaves, to serve

Mexican rice and black beans

This super tasty dish is quick to prepare, perfect for weeknights. It's packed full of Mexican spices your family will love, plus heaps of plant-based protein to fuel your bodies.

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Serves 4

Prep

Cook

25M

Total

30M

Ingredients

400 gram can crushed tomatoes

1 1/2 cup (375ml) chicken stock

1 1/2 cup (300g) long grain white rice

20 gram butter

2 teaspoon chilli powder

1/2 teaspoon dried oregano leaves

1/2 teaspoon garlic salt

1 teaspoon ground cumin

400 gram can black beans, rinsed, drained

fresh oregano leaves, to serve

Method

1.Combine the un-drained tomatoes with all the remaining ingredients, except the beans and the fresh oregano, in a medium heavy-based saucepan. Bring to the boil, then reduce the heat to low. Cover the pan; simmer for about 25 minutes or until the rice is tender.

2.Remove from the heat. Fold in the beans and season to taste. Serve rice with a sprinkle of fresh oregano leaves, if desired.

Suitable to freeze and microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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