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    Home / Food & Drink / Recipes / Vegetarian Recipes / Mexican rice & beans

    Mexican rice & beans

    Suitable for Gluten-free | Wheat-free | Dairy-free | Vegan
    Serves 1
    Prep time 10 minutes
    Cook time 10 minutes

    Nutrients per serving:

    Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
    530 kcal 21 g 6.5 g 23 g 32 g 46 g 8.8 g 0.09 g

    Mexican riceIngredients

    • 1 tsp Tiana coconut oil
    • 2 spring onions, chopped
    • ½ tsp chopped garlic
    • ½ can kidney beans in water, drained
    • 6-7 baby corn, cut into chunks
    • 8-10 cherry tomatoes, halved
    • 1 tsp paprika
    • ½ tsp cumin
    • ¼ tsp cinnamon
    • Juice of ½ lime
    • Pinch of chilli flakes or powder
    • Pinch of lo-salt and black pepper
    • 1 x serving Eat Water rice

    For the guacamole –

    • ½ an avocado
    • Juice of ½ lime
    • Pinch of chilli flakes
    • Pinch of lo-salt and black pepper
    • Fresh coriander, to garnish

    Method

    1. Heat the coconut oil in a large non-stick frying pan then add the spring onions and garlic and cook for 5 minutes.

    2. Meanwhile prepare the rice according to packet instructions then drain.

    3. Add to the pan along with the kidney beans, baby corn, cherry tomatoes, paprika, cumin, cinnamon, lime juice, chilli and seasoning and continue cooking and stirring for a further 10 minutes.

    4. Meanwhile make the guacamole by mashing the avocado with the lime juice, chilli and seasoning.

    5. Serve up the rice and bean mixture, spoon the guacamole on the side and garnish with fresh coriander. Enjoy!

    Shop our Food and Drink range.

    Curated by www.spamellab.com

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