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Mexican Rice Salad

by skating tomato (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Family (1525)      Vegetarian (1517)      Quick (1387)      Vegan (744)      Vegetables (486)      Salad (362)     
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.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 2

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.

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