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#WFD – Spicy Mexican Pasta with Beans and Corn

If you're looking for something spicy, yet quick and delicious to cook for dinner tonight, why not try this scrumptious pasta.

POLOKWANE – Mexican cuisine is definitely a favourite, thanks to an array of different flavours and combinations which make it unique.

Staples in Mexican cuisine include tomatoes, corn, avocados, beans, rice and of course, chili. Vanilla is also an important ingredient.

If you’re looking for something spicy, yet quick and delicious to cook for dinner tonight, why not try this scrumptious pasta which is packed with delicious flavour and ingredients.

Ingredients

  1. 2 x tbsp olive oil
  2. 2 x onions, chopped
  3. 2 x baby marrows, diced
  4. 450ml water
  5. 15ml stork margarine
  6. 1 x KNORR Napoletana Pasta & Sauce
  7. 1 x red chilli, deseeded
  8. 0.5 x cup frozen corn (thawed)
  9. 1 x 400g tin red kidney beans, drained
  10. 1 x tomato, chopped
  11. 1 x pinch Robertsons Atlantic Sea Salt
  12. Robertsons Freshly Ground Black Pepper (to taste)

Method

  1. In a frying pan heat oil. Sauté onions and baby marrow.
  2. Add water and margarine, bring to the boil.
  3. Stir in KNORR Napoletana Pasta & Sauce, cook for 8-10 minutes, stirring continuously.
  4. Stir in the red chilli, corn, kidney beans and tomato, season with salt and pepper.
  5. Stir gently until heated through.
  6. Serve in beautiful Mexican bowls with lime wedges.
Let us know if you tried the dish and how it worked out.
This recipe was supplied by What’s for Dinner.
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Raeesa Sempe

Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard

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