Rice and Beans with Avocado Salsa
Rice & Beans
1/2 cup canned kidney beans, rinsed and drained
4 tomatoes, halved (seeded, if you are patient)
2 garlic cloves, chopped
1 brown onion, sliced
3 tbsp olive oil
1 cup long grain brown rice, rinsed
2 1/2 cups vegetable stock
2 carrots, diced
1/4 cup green beans, chopped into thirds
salt & pepper
4 tortillas to serve
juice of 1 lime
1 small red onion
1 small red chilli, seeded and chopped
1 tbsp chopped fresh coriander
Preheat grill to high. Put onion, tomatoes and garlic in a baking tray and cover with 1 tbsp of the oil. Toss to coat and grill for 5 minutes on each side. Set aside to cool. Once they are cooled puree in a blender.
Heat the rest of the oil (2 tbsp) in a saucepan and add the rice and cook for a few minutes until golden. Add the puree and cook for 2 minutes.Pour in the stock and cover, cooking for 20 minutes. Stir occassionally.
Take out 2 tbsp of the kidney beans for the salsa and add the rest to the rice with the carrots and green beans and cook for a further 15 minutes until vegetables and rice are softened. Season.
|The rice simmers down in its juices and tastes delicious!|
To make the salsa dice the avocado and toss in lime juice. Add the onion, chilli, coriander and kidney beans and season with salt.
|This avocado salsa is so yummy you could eat it on its own!|
Spoon the hot rice onto tortillas. The salsa can be served separately but I like to put it on top of the rice and roll my tortilla up. Delicious!