Mexican rice cups

Author: Tamika O'Neill

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Spice up your mealtime with these delicious Mexican rice cups, they're bursting with savoury flavours!

Serves: 4

Time to make: 25 mins

Ingredients

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1 brown onion, diced
2 cloves garlic, minced
2 red capsicums sliced
1½ teaspoons paprika
1 teaspoon cumin
1½ cups basmati rice
500g jar pasta sauce
2 cups reduced-salt chicken stock
300g cherry tomatoes, halved
400g canned no-added-salt
four-bean mix, drained and rinsed
½ bunch fresh parsley, chopped
3 bunches baby gem lettuce

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Instructions

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1 Heat oil in a large frypan over medium heat. Add onion and garlic and cook for 3 minutes or until translucent. Add capsicum and cook for a further 3 minutes.

2 Stir in paprika, cumin and rice and stir until well coated. Add pasta sauce, chicken stock and tomatoes and bring to a simmer. Once simmering, cover with a lid, reduce temperature to low and simmer for 15 minutes, stirring halfway through.

3 Remove rice from heat and add beans and sit for 10 minutes. Sprinkle with parsley and serve with baby gem lettuce.

Nutrition Info (per serve)

Calories 500cal

Kilojoules 2100kJ

Protein 19g

Total fat 2.8g

–Saturated fat 1g

Carbohydrates 91g

–Sugars 16g

Dietary fibre 17g

Sodium 602mg

Calcium 92mg

Iron 2.6mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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