Cheesy Mexican Rice and Vegetable Tortilla Stew
Cheesy Mexican rice and vegetable tortilla stew is a tasty vegetarian weeknight dinner packed with beans, vegetables and spices!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
- 2 tbsp Vegetable Oil
- 1 Onion chopped
- 1 Red Pepper chopped
- 4 cloves Garlic crushed
- 1 large Chilli chopped (leave the seeds in if you want it spicier)
- 2 tbsp Chilli Powder
- 1 tbsp Cumin
- 1/2 tsp Cayenne
- 2 litres Chicken or Vegetable Stock
- 2 400g tins Chopped Tomatoes
- 2 400g tins Kidney Beans drained and rinsed
- 200 g Rice
- 100 g Cheddar Cheese grated
- Fresh Coriander, Tortilla Chips to serve
Heat the oil in a large pot over a medium high heat. Add the onion, pepper and chilli and cook until the vegetables are soft. Add the garlic and spices with a good sprinkling of salt and pepper. Stir so that everything is coated in the spices.
Pour in the stock, tomatoes and beans and bring to the boil. Simmer for half an hour then add the rice and cook for another 15 minutes until the rice is tender. Stir through the cheddar cheese just before serving the put in bowls and top with the coriander and broken up tortilla chips.
Nutrition information is an estimate and will vary depending on the exact ingredients used.
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Calories: 256kcal | Carbohydrates: 32g | Protein: 7g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 154mg | Potassium: 201mg | Fiber: 2g | Sugar: 2g | Vitamin A: 33.1% | Vitamin C: 33.4% | Calcium: 15.5% | Iron: 9.2%