Rice and Beans with Avocado Salsa
Mexican-style rice and beans make a delicious dish. Spoon on tortillas or accompaniment to a spicy stew.
Servings: 4 people
Equipment
- Grill, saucepan, Food Processor
Ingredients
Main Ingredients
- 75 grams Beans - Red Kidney Canned, drained and rinsed
- 4 large Tomatoes halved and seeded
- 2 clove Garlic crushed
- 1 medium Onions - Brown chopped
- 45 ml Cold Pressed Olive Oil Extra Virgin
- 225 grain Rice - Brown
- 600 ml Vegetable Stock
- 75 grams Beans - Green
- Salt and Pepper to taste
Avocado Salsa
- 1 Avocados
- Lime juice
- 1 small Onion - Red diced
- 1 small Red Chilli deseeded and chopped
- 15 grams Fresh Coriander chopped
Instructions
- Heat the grill to high. Place the tomato, garlic and onion on a baking tray.
- Pour over 15 ml of the oil and toss to coat. Grill for 10 minutes or until the tomatoes and onion are softened, turning once. Set aside to cool.
- Heat the remaining oil in a saucepan, add the rice and cook for 2 minutes, stirring until light golden.
- Puree the cooled tomatoes and onion in a food processor, then add the mixture to the rice and cook another 2 minutes, stirring frequently.
- Pour in the stock, cover and cook gently for 20 minutes, stirring occasionlly.
- Reserve 30 grams of the Kidney beans for the salsa.
- Add the rest of the kidney beans to the stock mixture with the green beans and cook for 10 minutes, until the vegetables are tender. Season to taste.
- Remove from the heat and leave to stand, covered, for 15 minutes.
- To make the Salsa, cut the avocado in half and remove the stone. Peel and dice, then toss in the lime juice. Add the red onion, chilli, coriander and reserved Red kidney beans, season to taste.
- Serve the rice into tortillas, together with the salsa.
