Rice and Beans with Avocado Salsa

This is, without a doubt, my new favourite recipe. We've been having it at least once a week since we discovered how awesome it is. It's from Vegan Cooking (Eating for Health) and is so very delicious. And don't decide to skip the salsa as it makes the dish!

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

Salsa 

1 avocado

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!