Mexican Chilli Beans and Rice
Craving for a nutritious & easy mid-week meal? This healthy Mexican Chilli Beans with Rice recipe will be a hit with the the family! Made entirely in our 10 cup rice-cooker, no stove required! A quick, simple & delicious recipe you can rely on when you're lacking mid-week inspiration.
Ingredients
- 1 cup ofbrown rice
- 1brown onion diced
- 2large celery stalks diced
- 1medium capsicum diced
- 0.5 cupfrozen corn kernels
- 1 canblack beans
- 1 cankidney beans
- 1 candiced tomatoes
- 1.25 cupveggie broth
- 1 tspchili flakes or more to taste
- 1 tsppaprika
- 1 tspsalt or to taste
- 1 tsporegano
Steps
1) Begin by prepping your veggies and dice the onion, celery, and capsicum.
2) Add veggies to the rice cooker pot
3) Drain and rinse your canned beans and add to the rice cooker pot.
4) Add all remaining ingredients and stir through until well incorporated
5) Set the brown rice function on the rice cooker and allow it to cook until rice cooker is finished.
6) Serve immediately with avocado and vegan sour cream and some chopped coriander ( if you liked coriander) leftovers freeze well and can be used for quick meals or as stuffing for burritos or sweet potatoes.
