Who doesn’t love a meal that you can make in one pot.  The seasons are changing and comfort food is in order.  Spicy Mexican Rice with kidney beans and some chilli all cooked in one pot!  The spicing for this recipe can be switched up for more kick.  This is a mild chilli, but with the addition of some additional chilli, celery seeds, a pinch of cinnamon and a little cocoa powder this could be switched up!

Prep: 5 minutes
Cooking time: 1hr (dependent on rice used)
Servings: 2 – 3


200g brown long grain rice (1 heaping cup)*
1 400g tin crushed tomatoes (14 oz)
1 400g tin red kidney beans (rinsed and drained) (14 oz)
400ml water (14 fl oz)
1 onion
2 cloves garlic
1 Green pepper (seeded)
1 stick celery
1 carrot
70g corn (½ cup)
2-3 tsp cumin powder
½ – 1 tsp chilli flakes
1 tsp dried oregano
1tsp onion powder
salt & pepper to taste

* reduce water by 50ml (1.5 fl oz) if using white rice


  1. Chop onion, green pepper, celery and carrot finely
  2. In a large pot on a high heat fry onions and green peppers, crushed garlic until soft and fragrant
  3. Add celery and carrot and fry for a further 2 minutes
  4. Add tomatoes, water, kidney beans, rice, corn, chilli flakes and cumin powder
  5. Bring to the boil, reduce heat to a simmer and cover
  6. Stir periodically to ensure there is enough liquid to cook the rice
  7. Test the rice, if not cooked and out of liquid add a further 50ml of water 1.5 fl oz
  8. Cook until the rice is tender and the liquid absorbed
  9. Stir in oregano
  10. To serve garnish with chopped coriander leaf or guacamole and corn chips

Watch me cook it!


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