Mexican red rice with beans and eggs
Tomatoey arroz rojo with refried-style beans and a fried egg. Big flavour, small cost.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Basmati rice300 g
- Chopped tomatoes (tin)1 tin
- Brown onions150 g
- Garlic3 cloves
- Red kidney beans (tin)2 tins
- Free-range eggs4 eggs
- Vegetable stock cubes1 cube
- Limes1 lime
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg, Celery, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Blender or stick blenderFind one on Amazon
- Blend the chopped tomatoes with half the onion and the garlic until smooth.1 tin chopped tomatoes150 g brown onions3 cloves garlic
- Heat a tablespoon of oil in a pan with a lid over a medium heat and fry the rice for 3 minutes until lightly golden. Add the tomato mix, the crumbled stock cube and 450 ml of water. Cover and cook on a low heat for 18 minutes.300 g basmati rice1 cube
- Chop the rest of the onion and fry in a little oil for 5 minutes. Add the kidney beans with a splash of the water from the tin, a teaspoon of cumin and a teaspoon of paprika, and mash roughly with a fork.2 tins red kidney beans
- Fry the eggs in a little oil for 3 minutes. Serve on the rice and beans with the lime cut into wedges.4 eggs1 lime
Toast the dry rice in the oil until it smells nutty before the sauce goes in. That is how Mexican rice stays fluffy.
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