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Cheat's red pepper rice recipe
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24 ratings
Make use of a few supermarket shortcuts to make this cheat's red pepper rice, ready in under 30 minutes. Spicy Mexican-inspired rice is filled with flavour, then add sweet ready-roasted peppers, sweetcorn and butter beans to a quick veggie dinner. See method
Ingredients
- 2 tbsp vegetable oil
- 1 red onion, finely sliced
- 1 garlic clove, crushed
- 480g jar roasted red peppers, drained and sliced
- 325g tin sweetcorn, drained
- 210g tin butter beans, drained
- 2 x 250g pouches Mexican inspired rice
- 1 tbsp tomato purée
- 1 lemon, cut into wedges
- 50g spring onions, sliced
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1625kj
386kcal
19%
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Fat
11g
15%
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Saturates
2g
11%
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Sugars
8g
8%
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Salt
1.2g
20%
of the reference intake
Carbohydrate 60.5g
Protein 8.6g
Fibre 8.4g
Method
- Heat the oil over a medium heat in a large shallow casserole dish. Fry the onion for 10 mins until softened, then stir in the garlic and fry for 1 min.
- Stir the red peppers, sweetcorn and butterbeans into the pan and fry for 2 mins. Tip the rice into the pan, stir well and cook for 2 mins until the rice is hot.
- Mix the tomato purée with 200ml boiling water in a jug. Pour over the rice and stir to combine. Cover with a lid, turn the heat to low and cook for 5 mins. Remove the lid, scatter over the spring onions and serve with lemon wedges for squeezing over.
See more Under 30 minute meals