Mexican Bean Rice with Salsa and Guacamole

admin 20/09/17 Videos #Rice#Beans#Guacamole#Mexican#Recipe


For the rice:

1/2 cup (90g) brown rice
1 cup (200ml) vegetable broth (I mixed 1/2 vegetable stock cube in 1 cup boiling water)
1/2 medium onion, chopped
1 400g can red kidney beans, drained and rinsed
1 200g can sweetcorn, drained and rinsed
juice of 1 lime
1 tbsp coconut oil
1 tsp paprika
1.5 tsp cumin
1 tsp oregano
1 tsp chilli power
pinch cinnamon
salt & pepper to taste

For the salsa:

3 tomatoes
2 tbsp chopped onion
handful of fresh coriander
1 garlic clove, crushed
1/2 medium green chilli, finely chopped
juice of 1 lime
salt & pepper to taste

For the guacamole:

2 ripe avocados
1 tbsp chopped onion
1 tbsp chopped green chilli
juice of 2 limes
handful of fresh coriander
salt & pepper to taste


For the rice - add the rice to a small pan along with the vegetable broth. Simmer for 40 minutes or until the rice is cooked. Keep an eye on it and add more water if needed.
In a separate pan, melt the coconut oil and sautee the onions for 5 minutes. 
Add the crushed garlic along with the spices. Add a splash of water to create a paste.
Add the kidney beans & sweetcorn. Mix to coat in the spices. 
Take off the heat. Add the lime juice and cooked rice. 

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