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Mexican-style mackerel and rice recipe

Mexican-style mackerel and rice recipe

43 ratings

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. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 477 calories / serving
  • Gluten-free
  • Dairy-free


  • 1 large sweet potato, scrubbed and cut into chunks
  • 1 red pepper, cut into chunks
  • 1½ tbsp olive oil
  • 2 x 250g pouches wholegrain spicy Mexican-inspired rice
  • 125g tin mackerel in tomato sauce
  • 400g tin black beans, drained
  • 1 lime, zested and juiced
  • 15g fresh coriander, roughly chopped (optional)
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    3g 16%
  • Sugars

    12g 13%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 68.7g Protein 15.1g Fibre 14.1g


  1. 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.
  2. 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.
  3. 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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