I don’t usually put Mexican and pasta in the same recipe, they just seem to be completely different and I think rice is a natural Mexican ingredient. So I was surprised when one of my culinary creations combining them was superb!
I had a go last weekend for our vegan barbecue (which you may have spotted on #Project365) but then for Matthew’s sports day I needed a packed lunch and decided to make it again because it had been so good!
Ingredients (serves 2-3 as side dish or 1 as main meal)
Half an onion
Half a pepper
1 tablespoon fresh coriander
2 tablespoons red kidney beans
2 small tomatoes
2 tablespoons salsa
100g dried pasta (I use Tesco Free From penne)