Mexican-style mackerel and rice

tinned fish recipes Sep 10, 2021

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 477 calories/serving
  • Gluten-free
  • Dairy-free


  • 1 large sweet potato, scrubbed and cut into chunks
  • 1 red pepper, cut into chunks
  • 1½ tbsp olive oil
  • 2 x 250g pouches wholegrain spicy Mexican-inspired rice
  • 125g tin mackerel in tomato sauce
  • 400g tin black beans, drained
  • 1 lime, zested and juiced
  • 15g fresh coriander, roughly chopped (optional)


  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. In a roasting pan, combine the sweet potato and pepper, sprinkle with 1 tablespoon olive oil, and season.
  3. Roast the vegetables for 30 minutes, or until they are soft and golden around the edges.
  4. Heat the remaining oil in a big, deep frying pan over medium heat after 20 minutes.
  5. Cook for 4-5 minutes, or until the rice is steaming and broken up.
  6. Flake in the mackerel and cook for another 3-4 minutes, or until the fish is piping hot.
  7. Stir in the beans and half of the roasted vegetables, and cook for 1-2 minutes to warm through before removing from the heat.
  8. Squeeze the lime juice over the remaining roasted vegetables, lime zest, and coriander, if using, and serve.


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