Good Mexican food is guaranteed to go down well, no matter the occasion. Unfortunately, however, the majority of restaurant and store-made meals are loaded with added sugars, salts and preservatives, and very rarely vegan.
Eat it simply as is, stuffed into a wrap, or with a few homemade tortilla chips on the side.
Ingredients 1/2 cup brown rice
1 tbsp olive oil
1/2 red onion, diced
2 spring onions, roughly chopped
2 tsp garlic, crushed
2 tsp chilli flakes
150g tomatoes, roughly chopped
400g can kidney beans, rinsed, drained
1 avocado, mashed
Place the brown rice and 1 cup of water in a small saucepan and bring to the boil. Reduce to a simmer and cook for 10-15 minutes, or until fluffy and all water absorbed. Remove from heat and set aside.
Over a medium heat, heat the oil in a saucepan and add both the onions,garlic, and chilli flakes. Remove from heat once softened.
In a large serving bowl, mix together the rice, onion mixture, tomatoes, beans and avocado. Serve warmed or cool with an extra pinch chilli flakes, if desired.