Tuna and Bean Mexican Rice Bake
Ingredients
- 320 g tinned tuna in spring water, drained
- 250 g long-grain white rice
- 400 g tinned chopped tomatoes
- 200 g tinned black beans, drained
- 2 tbsp mild taco seasoning
- 400 ml chicken or vegetable stock
- 120 g mild cheddar cheese, grated
- 100 g frozen sweetcorn
Nutrition (per serving)
- Calories
- 547 kcal
- Protein
- 38.2 g
- Carbohydrate
- 66.4 g
- of which sugars
- 5 g
- Fat
- 12.9 g
- of which saturates
- 7.2 g
- Fibre
- 6.2 g
- Salt
- 2.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 190°C (170°C fan). Place the uncooked rice in a large ovenproof dish.
- 2
Stir in the tinned tomatoes, stock, black beans, frozen sweetcorn and taco seasoning. Mix well.
- 3
Flake the drained tuna over the top and stir gently to combine.
- 4
Cover the dish tightly with foil and bake for 30 minutes until the rice has absorbed the liquid and is cooked through.
- 5
Remove the foil, scatter over the grated cheese and return to the oven for 8–10 minutes until the cheese is melted and golden. Serve directly from the dish.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.