Mexican-style mackerel and rice
With a rainbow of veg and fiery Mexican-flavours, this mackerel rice bowl with black beans, sweet potato and red pepper is ideal for brightening up family dinnertime. Made with hearty wholegrain rice and finished with a squeeze of zingy lime and fresh coriander, this dairy- and gluten-free dish is ready in just 35 minutes.
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potato and pepper in a roasting tin, drizzle with 1 tbsp olive oil and season. Roast for 30 mins until the veg is tender and golden around the edges.
- After 20 mins, heat the remaining oil in a large, deep frying pan over a medium heat. Add the rice and fry for 4-5 mins until steaming and broken up. Flake in the mackerel and fry for 3-4 mins more until piping hot.
- Stir through the beans and half the roasted veg; fry for 1-2 mins to warm through, then remove from the heat. Squeeze over the lime juice and top with the remaining roasted veg, the lime zest and coriander, if using.
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