Quick after-work recipe: Mexican rice from the oven - quick, hearty and full of flavors

After a long day at work, you often crave something quick, easy, yet delicious. Right here comes this oneinto play: theMexico Tripout of the oven! With a harmonious mix of spicy flavors and melted cheese, this dish offers a wonderful change from traditional ones. The combination of corn and kidney beans gives it an authentic Mexican touch. Plus, it's prepared in no time at all - perfect for anyone who...little timebut still don't want to miss out on enjoyment.

It's that easyMexico-Reis

Ingredients:

  • 100 g Reis
  • 1 Dose But
  • 1 can of kidney beans
  • 200 ml pureed tomatoes
  • 150 ml vegetable broth
  • 50 g grated cheese, light
  • Paprika powder, Chili flock
  • Salt and pepper

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preparation

  1. Preheat oven to 200 degrees. Place rice, kidney beans and corn in an ovenproof casserole dish. Add the pureed tomatoes, broth and spices and stir everything well.
  2. Sprinkle with cheese and place in the oven for 30-40 minutes (baking time varies from oven to oven). When the rice is cooked through, the dish is ready. Season with salt and pepper and enjoy.