Mexican · Dinner
Mexican Red Rice (GLP-1)
Tomato-braised long-grain rice cooked Mexican-style with roasted tomato, garlic and cumin, built protein-forward with black beans and pan-seared queso fresco crumbled on top. Lean, fibre-rich and gently spiced, it eats like a light plate of red rice but carries far more protein and fibre than the classic side.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
437Calories
35.9gProtein
14.6gFat
49.8gCarbs
6.7gSugar
8.6gFiber
1029mgSodium
85mgChol
7.9gSat Fat
790mgPotassium
460mgCalcium
3.4mgIron
0.6mcgVitamin B12
14mgVitamin C
vegetarian
gluten-free
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Dice the onion, mince the garlic, and slice the queso fresco into 1cm-thick planks.
2
Sweat
Warm the olive oil in a small skillet over medium heat and sweat the onion and garlic for 3 minutes until softened.
3
Simmer
Stir in the canned tomatoes, cumin, smoked paprika and vegetable stock, then simmer over medium-low heat for 8 minutes until thickened.
4
Build
Fold the rice and black beans into the tomato sauce and simmer over low heat for 5 minutes until heated through.
5
Sear
In a dry non-stick pan over medium-high heat, sear the queso fresco slices 2 minutes per side until golden brown spots form.
6
Plate
Spoon the tomato rice onto a plate, top with seared queso fresco, scatter cilantro over, season with salt, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g queso fresco
- 1 1/2 cup240g cooked white rice
- 5.2 oz150g cooked black beans
- 2/3 cup160g canned tomatoes
- 11 onion
- 2 clove2 clove garlic
- 1/2 cup120ml vegetable stock
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt to taste
