Mexican Rice with Corn and Beans

Materials

• Frying pan
• Spoon + spatula
• Measuring cups/spoons
• Chopping board + knife

Ingredients

• 1 cup cooked rice (any type)
• Chopped vegetables, onion and carrot
• ½ cup canned corn, drained
• ½ cup canned tomatoes
• ½ cup canned beans (black/kidney), rinsed
• 1 tbsp oil
• ¼ tsp each salt, pepper, chilli powder or any
  seasoning of choice
• Pinch salt & pepper
• Minced garlic (optional)

Instructions

• Heat oil, add minced garlic and chopped onions and carrots and stir for 1-2 mins.
• Add canned tomato, corn and beans; cook for 2-3 mins.
• Add spices and cook for a bit more.
• Add leftover rice; stir fry 3-4 mins until hot.
• Season with salt & pepper.
• Optional: top with some cheese.

Swaps/Add-ins

• Use frozen veggies like corn or peas to avoid chopping.

• Swap beans for canned tuna.

• Add any extra protein you like (e.g., tofu).

Meal Prep/Leftovers

• Makes 2 serves - cook once, eat twice (lunch + dinner!).

• Pack one serve while it’s warm, let cool, then refrigerate for later.

• Store unused beans/corn in sealed tubs in the fridge, or freeze for longer.