Mexican Rice

KCAL	PRO	CARB	FAT	FIBER
258.3	9.9g	51.6g	1.5g	6.6g

Makes 3 portions

Chopped Tomatoes 1 tin

Basmati Rice 1 boil in the bag

Onion 1 brown

Black Beans 1/2 tin, drained and cleane

Carrot 1 medium sized

Lime wedged

Garlic 3 cloves

Cumin 1 tsp

Paprika 1 tsp

Chilli Powder 1/4 tsp

Jalapeño 15g/1 small

Coriander fresh, sprig

Method

Prep and cook the rice as per the packaging. As it cooks, move to the next steps.

Peel and chop the onion and add it to a pot with the olive oil, crushed garlic cloves, and the carrot (peeled and grated).

Cook on low to medium heat for 3 minutes before adding the tin of chopped tomatoes, chopped jalapeño, and spices. Cook on medium heat until the sauce reduces down (thickens - about 10-15 minutes).

Once thickened, lower the heat and add the black beans (drained and rinsed) and cooked rice. Mix well before serving with a few coriander leaves on top and a wedge of lime (to squeeze the juice over)

Continue to heat each filled quesadilla in the pan, flipping once, until the tortilla is golden brown and the cheese is melted.

Transfer the cooked quesadillas to a cutting board and cut into wedges.

If you're fed up with eating bland, boring white rice, this is sure to make your taste buds tingle. Packed with flavor and a healthy serving of fiber, this meal not only helps you reach your carbohydrate needs but also disguises the vegetables to help you hit your 5 with ease.

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