Caribbean chicken with rice and beans

Let's make Mexican rice and beans

Prep time
10 minutes
Cooking time
20 minutes

1 400g tin mixed beans (or baked beans)

1 tbsp oil

1 small onion

300g white rice

1-2 peppers

1 carrot

2 tbsp tomato puree / 1/2 tin chopped tomatoes

1 glove garlic

Mexican spices such as paprika (1 tsp), cumin (1tsp), cinnamon(1/2tsp), mild chilli powder (1/1 tsp)

500ml water

60g grated cheese

Large saucepan

Wooden spoon


Chopping board

Measuring jug

Mexican Rice and Beans

Peel and finely chop garlic, onion, peppers and carrot. If using mixed beans (not baked beans), drain and rinse well with cold water.

Heat oil in a large saucepan on medium heat, cook the garlic and onion for a couple of minutes until soft. Add any additional spices.

Add in the rice, mixing everything together well.

Add the tomato puree or chopped tomatoes, mix well and leave to cook for 2 minutes. Next add in the water, bring mixture to a boil.

Add in the carrots, peppers and beans, reduce to a low heat, cover and simmer for around 15 minutes. Add grated cheese as topping and enjoy!

Serving suggestions
  • Serve as a main dish, or alongside sweet potato wedges!
  • Season the dish to your family’s tastes, you could add chilli, lime and coriander!
  • You could always add mince or chicken to this dish alongside/instead of the beans.
Top tips
  • Keep leftovers in the fridge for up to 2 days in an airtight container.
  • Freeze in portions, defrost thoroughly in the fridge overnight or in a microwave. Only ever re-heat rice once, ensuring it is piping hot before eating.
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