Spicy red beans and rice

These Mexican-spiced kidney beans with rice make an easy and tasty vegetarian meal.

  • 40 mins cooking
  • Serves 4
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Spicy red beans and rice
  • 1 1/2 cup (300g) basmati rice
  • 1 3/4 cup (430ml) water
  • 1 tablespoon olive oil
  • 1 brown onion (150g), chopped finely
  • 3 clove garlic, chopped finely
  • 1 stick celery (150g), trimmed, chopped coarsely
  • 1 red capsicum (200g), chopped coarsely
  • 200 gram button mushrooms, quartered
  • 200 gram swiss brown mushrooms
  • 1 tablespoon mexican chilli powder
  • 400 gram canned kidney beans, drained, rinsed
  • 1 cup (250ml) water, extra
  • 1 cup (250ml) tomato purée
  • 1/2 cup (140g) sour cream
  • 3 green onions, sliced thinly
  • 1/2 cup lightly packed fresh coriander sprigs


Spicy red beans and rice
  • 1
    Rinse rice in a sieve under cold water until water runs clear; drain well. Place rice in a medium saucepan with the water; season. Cover; bring to the boil. Reduce heat to low; cook, covered, 8 minutes or until tender.
  • 2
    Meanwhile, heat oil in a large saucepan over medium heat; cook onion, garlic, celery, capsicum and mushrooms, stirring, 5 minutes or until softened. Add chilli powder; cook, stirring, 1 minute or until fragrant.
  • 3
    Add beans, the extra water and puree to pan; bring to the boil. Reduce heat to low; simmer, uncovered, 15 minutes or until sauce thickens. Season to taste.
  • 4
    Divide rice and bean mixture between serving bowls. Serve topped with sour cream, green onion and coriander.

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