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Cheat's red pepper rice recipe

Cheat's red pepper rice recipe

23 ratings

Make use of a few supermarket shortcuts to make this cheat's red pepper rice, ready in under 30 minutes. Spicy Mexican-inspired rice is filled with flavour, then add sweet ready-roasted peppers, sweetcorn and butter beans to a quick veggie dinner. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 386 calories / serving
  • Healthy
  • Vegetarian


  • 2 tbsp vegetable oil
  • 1 red onion, finely sliced
  • 1 garlic clove, crushed
  • 480g jar roasted red peppers, drained and sliced
  • 325g tin sweetcorn, drained
  • 210g tin butter beans, drained
  • 2 x 250g pouches Mexican inspired rice
  • 1 tbsp tomato purée
  • 1 lemon, cut into wedges
  • 50g spring onions, sliced
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    2g 11%
  • Sugars

    8g 8%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 60.5g Protein 8.6g Fibre 8.4g


  1. Heat the oil over a medium heat in a large shallow casserole dish. Fry the onion for 10 mins until softened, then stir in the garlic and fry for 1 min.
  2. Stir the red peppers, sweetcorn and butterbeans into the pan and fry for 2 mins. Tip the rice into the pan, stir well and cook for 2 mins until the rice is hot.
  3. Mix the tomato purée with 200ml boiling water in a jug. Pour over the rice and stir to combine. Cover with a lid, turn the heat to low and cook for 5 mins. Remove the lid, scatter over the spring onions and serve with lemon wedges for squeezing over.

See more Under 30 minute meals

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