Spicy Rice and Beans

  • Servings : 8
  • Prep Time : 25m
  • Cook Time : 25m
  • Ready In : 50m

Spicy Mexican Rice and Beans Recipe

A spicy side dish or vegetarian main dish. Can be made with lots of different variations and is tastes great hot or cold.


  • 1 1/2 cups long grain rice
  • 2tbsp oil
  • 1 onion, finely chopped
  • 1 green or red capsicum (bell pepper), chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1-2 tsp dried chilli
  • 850 mL stock
  • 2 cups canned red kidney beans, drained and rinsed
  • 2 cups canned brown lentils, drained and rinsed
  • 1 cup TVP soaked in water to soften
  • 2 cups canned tomatoes, drained and chopped


Step 1

Heat the oil in a large, deep saucepan

Step 2

Add rice, cook until just turning opaque. Add onion, capsicum, cumin and coriander. Cook gently for 2 minutes.

Step 3

Add chilli, stock, beans, lentils, corn, TVP and cover. Cook on low for about 25 minutes or until the rice is tender and the water is absorbed.

Step 4

Remove from the heat and add the tomatoes, stirring in gently. Cover and stand for 5 minutes.

Step 5

Fluff up the rice and serve.

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