Mexican Rice Salad

Mexican Rice Salad

Posted 2018-08-13 by noshnoshfollow
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

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

Method
  • 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.

  • Categories
    #vegan
    #vegetarian
    #healthy
    #easy
    #quick
    #makeahead
    #mexican
    #salad
    #vegetables
    #avocado
    #family
    #lunch
    #dinner
    #rice
    #glutenfree
    #dairyfree
    #lactosefree
    #cleaneating

    %recipeyum
    229426 - 2023-07-17 10:54:14

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
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