Mexican Rice with Wild Mackerel



Mexican Rice with Wild Mackerel


- 1 Large Sweet Potato, Scrubbed & Cut Into Chunks

- 1 Red Pepper, Cut Into Chunks

- 1 1/2 Tbsp Olive Oil

- 1 Package of Spicy Mexican-Inspired Rice

- 1 Tin of Cole’s Mackerel in Olive Oil

- 1 Can of Black Beans, Drained

- 1 Lime, Zest & Juiced

- 3 Tbsp Fresh Cilantro, Roughly Chopped


Put the sweet potato and pepper in a roasting tin, drizzle with 1 tbsp olive oil and season. Roast for 30 mins at 400 degrees, or until the vegetables are 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 cilantro, if using.

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