Mexican rice with kidney beans, corn, cilantro and jalapenos

Recipe from Andrew Fletcher, Executive Chef of Movenpick Jumeirah Lakes Towers

  • Serves 6

Nutrition per serving

  • kcal 434kcal
  • fat 5gg
  • saturates 0gg
  • carbs 85gg
  • sugars 8gg
  • fibre 8gg
  • protein 12.6gg
  • salt 0g


  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 300g basmati rice
  • 1 can plum tomatoes, chopped
  • 350ml chicken stock
  • 150g corn kernels
  • 150g kidney beans
  • 100g carrots, diced
  • ¼ tsp chilli powder
  • ¼ tsp cumin
  • A pinch of sea salt and freshly ground black pepper
  • 100g peas
  • 2 Roma tomatoes, diced
  • 2 tbsp fresh cilantro leaves, chopped
  • Jalapeno peppers, sliced


  1. Heat the olive oil in a large pan over medium heat. Add the garlic and onion, cook stirring frequently, until the onions have become translucent – about 2-3 mins.

  2. Stir in rice and cook until toasted, about 2 mins. Add the chopped tomatoes and chicken stock, bring to a simmer. Add the corn, kidney beans, carrots, chilli powder and cumin. Season with salt and pepper to taste. Bring to a boil, cover, reduce the heat and simmer until rice is cooked through. Add the peas and Roma tomatoes. Garnish with cilantro and jalapeno peppers.

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