The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mexican chilli beans recipe. Enjoy quick & easy rice cooking and learn how to make Mexican chilli beans.
Ingredients (serves 4)
2 teaspoons olive oil
1 medium red onion, finely chopped
2 garlic cloves, crushed
1 large red capsicum, finely chopped
2 teaspoons Mexican chilli powder
2 tablespoons no added salt tomato paste
2 x 400g cans diced tomatoes
2 x 400g cans no added salt red kidney beans, drained, rinsed
125g can corn kernels, drained, rinsed
1 teaspoon caster sugar
2 tablespoons finely chopped fresh flat-leaf parsley leaves
steamed basmati rice and avocado slices, to serve
Method
1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until soft. Add capsicum and chilli powder. Cook, stirring occasionally, for 2 to 3 minutes or until capsicum is just tender.
2. Add tomato paste, tomato, beans, corn and sugar. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until mixture has slightly thickened. Divide rice and bean mixture between bowls. Top with parsley and avocado. Serve.
Notes
Variation: You could serve the bean mixture wrapped in wholegrain tortillas.
Source
Super Food Ideas - July 2008, Page 69
Recipe by Claire Brookman
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