Fish with Mexican Rice and Beans
SERVES 4
PREP & COOK 25 MINS
- 30g sachet taco spice mix
- 4 x 200g thin, boneless, skinless white fish fillets
- 450g packet microwavable basmati rice
- 400g can black beans, drained, rinsed
- 100g baby spinach leaves
- 2 Roma tomatoes, cut into wedges
- 1 small red onion, finely chopped
- ½ cup fresh coriander leaves, loosely packed
- Lime wedges, to serve
1 Sprinkle 1 tblsp of the spice mix over both sides of fish fillets.
2 Heat an oiled, large, nonstick frying pan over a medium to high heat. Add fish. Cook, for about 4 minutes on each side, or until cooked through. Remove.
3 Meanwhile, crumble rice in a bowl into separate grains.
4 Heat an oiled, separate, large, non-stick frying pan over a medium to high heat. Add rice and remaining spice mix. Cook, stirring for 3 minutes. Add ¹/³ cup water. Cook, stirring for a further 3 minutes, or until rice softens and water is absorbed.
この記事は New Idea の August 07, 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は New Idea の August 07, 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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