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Code:HBWDAY
Mexican rice & beans
Suitable for Gluten-free | Wheat-free | Dairy-free | Vegan Serves 1 Prep time 10 minutes Cook time 10 minutes
Rice and beans doesn't have to be boring and is an incredibly simple lunch or dinner to whip up when in a rush!
Gluten Free
Vegan
Easy
Serves 1 portions
Prep time: 11 mins
Cook time: 10 mins
Total time: 21 mins
Nutrition: per serving
Calories
531kcalProtein
23gTotal fat
21gSaturates
6gFibre
32gCarbs
48gSugar
10gSalt
0gIngredients
- 1 tsp 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
- Juice of ½ lime
- Pinch of salt & pepper
- 75g rice
- ½ an avocado
- Juice of ½ lime
- 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.
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