Packed full of delicious Mexican spices and hearty beans, this tasty bean dish can be enjoyed own its own for a vegetarian lunch or dinner, or served as a filling side dish alongside grilled meats.
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In a large saucepan, heat oil on medium. Sauté onion and capsicum for 2-3 minutes, until softened.
Add oregano and spices. Sauté a further 1 minute. Mix in rice and cook 2-3 minutes, stirring.
Stir in tomatoes. Fill empty can with water and add liquid to rice. Season to taste. Bring to boil. Reduce heat to low and add kidney beans. Simmer, covered, for 15-20 minutes, stirring occasionally, until rice is tender. Fluff rice with a fork.
Top with coriander. Serve with corn chips, sour cream and lime wedges.
Sliced chorizo can be added to this dish.Note