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.
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.
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