The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-style Rice with Portobello Mushrooms
Tangy lime, smoky chipotle, sweet golden sweetcorn – our healthy Mexican-style combo, topped with pan-fried portobello mushrooms, will charm the fussiest of tiny eaters. Brown rice and protein-source kidney beans fill hungry bellies up, too.
Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 200g baby tomatoes
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 4 portobello mushrooms
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 140g sweetcorn (sweetcorn, water, salt)
- 4 spring onion
- 1 handful of fresh coriander
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 romano pepper
- 2 avocado
- 160g brown rice (brown rice (100%))
- 1 unwaxed lime
Nutritional Information
Calories: 511
Protein: 12g
Carbs: 50g
Fat: 28g
Mexican-style Rice with Portobello Mushrooms
Tangy lime, smoky chipotle, sweet golden sweetcorn – our healthy Mexican-style combo, topped with pan-fried portobello mushrooms, will charm the fussiest of tiny eaters. Brown rice and protein-source kidney beans fill hungry bellies up, too.
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Cooking Instructions
- Bring a large saucepan filled with hot water to a boil. Add the rice and crumble in the stock cube. Boil for 25-30 mins, until cooked, then drain. Return the cooked rice to the saucepan and set aside.
- Roughly dice the tomatoes. Thinly slice the spring onions and peppers. Roughly chop the coriander. Dice the avocados into cubes. Drain the sweetcorn. Drain and rinse the beans.
- Heat a frying pan with 1 tbsp oil on medium heat. Add half the spring onions and cook for 1 min. Then, add the peppers, tomatoes, beans and a splash of water. Cook for 4-5 mins, until the beans are heated through. Season to taste. Remove from the pan, set aside and keep warm.
- Slice the mushrooms into thin strips. Wipe the pan and reheat with 1 tbsp oil on high heat. Add the mushrooms and cook for 4-5 mins, until softened. Season to taste.
- Halve the lime. Stir the chipotle paste, bean mix, sweetcorn, avocados, coriander and juice from the lime (to taste) through the cooked rice. Season to taste.
- Serve the rice topped with the mushrooms and remaining spring onions.
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