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Mexican Black Beans & Tomato Rice
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Mexican Black Beans & Tomato Rice

Making authentic Mexican Tomato Rice at home can never get easier. Simply add to your favourite burritos tacos or quesadillas or serve with grilled fish or chicken for a tasty dinner.

Makes 6
Prep Time 20 minutes
Cook Time 50-55 minutes
A Little More Effort
Ingredients
2 Tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp Gregg's Ground Coriander
1 tsp Gregg's Ground Cumin
½ tsp Gregg's Chilli Flakes
½ tsp Gregg's Ground Smoked Paprika
2 x 400g cans Wattie's Tomatoes Chopped in Juice
1 tsp Gregg's Rubbed Oregano
1 Tbsp brown sugar
½ tsp salt
Black pepper, to taste
1 red capsicum, deseeded and diced
1 ½ cups medium grain rice
1 ½ cups Mexican Sauce*
1 ½ cups water
400g can Wattie's Black Beans in Springwater, drained
1 cup Wattie's frozen Whole Kernel Corn
Fresh coriander leaves to garnish

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Chopped Tomatoes in Juice

Vine-ripened in Hawke's Bay and picked when perfectly ready, these tomatoes are chopped and blended in their own juices to bring you only the best.

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Black Beans

Wattie's Black Beans are super versatile and are a great addition to or replacement for meat dishes.

Heated or eaten as is, they are delicious from morning to night in Mexican cuisine such as burritos and tacos or simply used in dips, salads, soups and casseroles.

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Method
Step 1
Mexican Sauce:
Step 2
Heat the olive oil in a medium/large saucepan. Add the onion and cook over a low heat until onion softens, stirring regularly.
Step 3
Add garlic and cook a further minute. Add Gregg’s Ground Coriander, Gregg’s Ground Cumin, Gregg’s Chilli Flakes and Gregg’s Ground Smoked Paprika and stir until the spices smell fragrant. Pour over Wattie's Tomatoes Chopped in Juice and add Gregg’s Rubbed Oregano, brown sugar and salt. Stir while bringing to the boil. Reduce heat to a low simmer. Cook for 30 minutes with the lid off, stirring occasionally making sure the sauce does not reduce too much. Remove from the heat.
Step 4
Transfer sauce to a blender or food processor and blend until smooth. Taste and season with a little extra salt and black pepper if necessary. (Note this recipe makes 2 ½ cups only 1 ½ cups is required for the rice).
Step 5
Mexican Black Bean Rice:
Step 6
Heat a dash of oil in a heavy base lidded saucepan. Add the red capsicum and cook over a low heat until starting to soften.
Step 7
Add the rice and stir to coat in the oil. Pour over the Mexican Sauce and water. Add the drained Wattie’s Black Beans and Wattie’s frozen Corn Kernels. Stir while bringing to the boil. Reduce heat to a low simmer. Cover. Cook for 20 - 25 minutes, stirring often during cooking to avoid the rice sticking to the base of the pan until the rice is cooked and the sauce has been absorbed into the rice. Season to taste. Serve garnished with freshly chopped coriander.
Tips
Serve with grilled fish or chicken.
Use to fill burritos, tacos or quesadillas.
Chill rice and form into rice cakes. Pan fry in a little oil until golden.
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Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp Gregg's Ground Coriander
1 tsp Gregg's Ground Cumin
½ tsp Gregg's Chilli Flakes
½ tsp Gregg’s Ground Smoked Paprika
2 x 400g cans Wattie's Tomatoes Chopped in Juice
1 tsp Gregg's Rubbed Oregano
1 Tbsp brown sugar
½ tsp salt
Black pepper, to taste
1 red capsicum, deseeded and diced
1 ½ cups medium grain rice
1 ½ cups Mexican Sauce*
1 ½ cups water
400 g can Wattie's Black Beans in Springwater, drained
1 cup Wattie’s frozen Whole Kernel Corn
Fresh coriander leaves to garnish
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