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Brown Rice Chilli Bake

Brown Rice and Chilli Bean Bake (For Two)


5 spray low-fat cooking spray
75 g rice, brown or wild brown (cook according to packet instructions)
1 large can cooked kidney beans or canned, drained and rinsed
200 g tomato(s) canned, chopped and drained
Handful of mushrooms chopped
1/4 teaspoon ground cumin
1/2 teaspoon chilli powder

Preheat oven to Gas Mark 5/375°F/190°C. Coat a small baking dish with cooking spray. Combine rice, beans, tomatoes, mushrooms, cumin and chilli powder in baking dish. Bake until heated through, about 10-12 minutes. Time-Saver tip: Cook a large batch of brown rice and freeze it in 75g portions for use in casseroles, chilli and as sides to stir-fries.
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