MIDWEEK MEALS
MEXICAN-ST YLE M AC K E RE L & RI C E Serves 4 Takes 35 mins Cost per serving 99p
1 Preheat the oven to gas 6, 200˚C, fan 180˚C. Put the sweet potato and pepper in a roasting tin, drizzle with 1 tbsp olive oil and season. Roast for 30 mins until the veg is tender and golden around the edges. 2 After 20 mins, heat the remaining oil in a large, deep frying pan over a medium heat. Add the rice and fry for 4-5 mins until steaming and broken up. Flake in the mackerel and fry for 3-4 mins more until piping hot. 3 Stir through the beans and half the roasted veg; fry for 1-2 mins to warm through, then remove from the heat. Squeeze over the lime juice and top with the remaining roasted veg, the lime zest and coriander, if using. Each serving contains Energy
up e ic Sp
66
lavours f s u o bul a f h wit d ala s a
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1996kJ 477kcal 24%
Fat
Saturates
Sugars
Salt
14g 3g 12g 0.9g 20% 16% 13% 15%
of the reference intake. See page 8. Carbohydrate 69g Protein 15g Fibre 14g 2 of your 5-a-day; source of vitamin B12
RECIPES LOTTIE COVELL PHOTOGRAPHY TOM REGESTER FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN
1 large sweet potato, scrubbed and cut into chunks 1 red pepper, cut into chunks 1½ tbsp olive oil 2 x 250g packs wholegrain spicy Mexican-inspired rice 125g tin mackerel in spicy tomato sauce 400g tin black beans, drained 1 lime, zested and juiced 15g fresh coriander, roughly chopped (optional)