Mexican Bean Bake
Usually I have a short attention span when it comes to new recipes - I'll only cook a new favourite once or twice before getting bored and moving on to something new. So the fact that this recipe has lasted well over 10 years is testament to how good it is. I cook it regularly as an easy after work dinner as it's quick, really tasty and mostly uses ingredients that are already in the cupboard or fridge.
It looks pretty served in little individual dishes/bowls but can just as easily be made in one large dish.
Add as much - or as little - chili as you like. I usually add 2 chilies and it is still mild to medium.
Chop and fry 1 onion, 2 chilies, and a pack of bacon. Add 1 pepper, chopped (any colour you like). Fry for 5 minutes or until the vegetables are all softened and the bacon is cooked.
Meanwhile, cook enough white basmati rice for 4 people. For perfect rice: boil in a pan of water for 7 minutes, drain, then place back in the saucepan and pop the lid on (but take off the heat) to steam for another 7 minutes.
Add 1 can of mixed beans, drained (or just kidney beans) and 1 can of chopped tomatoes to the vegetables. Top up with water if it needs more sauce to coat the ingredients. Simmer for 5 - 10 minutes.
Grate a generous amount of cheddar cheese.
Once the rice is cooked, place a layer into the bottom of each of the dishes. Top with a layer of the bean mix and then the grated cheese. Place under a hot grill until the cheese is bubbling.
Tasty served with nachos.
It looks pretty served in little individual dishes/bowls but can just as easily be made in one large dish.
Add as much - or as little - chili as you like. I usually add 2 chilies and it is still mild to medium.
Chop and fry 1 onion, 2 chilies, and a pack of bacon. Add 1 pepper, chopped (any colour you like). Fry for 5 minutes or until the vegetables are all softened and the bacon is cooked.
Meanwhile, cook enough white basmati rice for 4 people. For perfect rice: boil in a pan of water for 7 minutes, drain, then place back in the saucepan and pop the lid on (but take off the heat) to steam for another 7 minutes.
Add 1 can of mixed beans, drained (or just kidney beans) and 1 can of chopped tomatoes to the vegetables. Top up with water if it needs more sauce to coat the ingredients. Simmer for 5 - 10 minutes.
Grate a generous amount of cheddar cheese.
Once the rice is cooked, place a layer into the bottom of each of the dishes. Top with a layer of the bean mix and then the grated cheese. Place under a hot grill until the cheese is bubbling.
Tasty served with nachos.
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