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Food: Mexican Rice

Soz about the mini absence from the blog guys, I managed to get a lovely virus (in July FML) and then, well, Pokemon Go was released and obvs, I need to be the very best and catch them all.
But, fear not! I am back and ready to go (lol, what am I even on about?)

Today I'm sharing with you one of my new little loves, my Mexican Rice.

This basically covers two of my main food groups, carbs and Mexican! 

It makes a delightful side dish, or if you're a real crazy cat you could have big ol' size portion as a main. I mean, you do you and all that.

It's syn free on Slimming World, and if you're still following 'Filling and Healthy/ No Count' then it should be free if you make sure you use brow rice (which I still do 'cause health!)

Recipe (Serves 4)

- Enough rice to feed four (I'm not going to give you an exact amount 'cause everyone is different)
- A punnet of mushrooms, chopped
- 2 crushed garlic cloves
- 2 cans of mixed beans in chilli sauce
- 4 large tomatoes, inards removed and chopped
- 1 red onion, finely chopped
- 1 tsp of Spicentice Chipoltle Rub* 


1. Cook your rice in accordance to package instructions and leave to one side.
2. Fry off the garlic and mushrooms in a frying pan until cooked.
3. Add the tomaotes and onion and fry until cooked.
4. Stir in the mixed beans and chiplotle rub and bring to the boil.
5. Stir in the rice and then serve.

* I was kindly sent the Chipoltle Rub from Spicentice, but I'm not being asked or paid to put it in this post. It's just tasty :)