This vibrant and hearty mackerel rice dish is packed with bold flavours and wholesome ingredients. Smoky roasted sweet potatoes and red peppers add a delicious sweetness, while the flaky mackerel brings richness and depth. Finished with a squeeze of zesty lime and fresh coriander, it’s a quick and nutritious meal perfect for lunch or dinner.
Method
- Preheat the oven to 200°C.
- Place the sweet potato and red pepper in a roasting tin, drizzle with 1 tbsp olive oil, and season. Roast for 30 minutes until tender and golden.
- With 10 minutes left, heat the remaining oil in a pan over medium heat.
- Add the rice and fry for 4-5 minutes until steaming and broken up. Flake in the mackerel and fry for another 3-4 minutes until piping hot.
- Stir in the beans and half of the roasted vegetables. Fry for 1-2 minutes to warm through, then remove from heat.
- Squeeze over lime juice and top with the remaining roasted vegetables, lime zest, and coriander.
Ingredients
- 1x 125g Princes mackerel fillets in spicy tomato sauce
- 1x 400g can supermarket own-label black beans (drained)
- 1x sweet potato (chopped)
- 1x red pepper (chopped)
- 1½ tbsp olive oil
- 2x 250g pouches wholegrain spicy Mexican rice
- 1 lime (zested and juiced)
- 15g coriander