Mexican Bean Rice with Salsa & Guacamole

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Pinto beans are often less expensive and provide similar nutrition.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas offer creaminess at a lower cost.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley adds freshness and is often cheaper than cilantro.

Add the rice to a small pan along with the vegetable broth. Simmer for 40 minutes or until the rice is cooked, adding more water if needed.

In a separate pan, melt the coconut oil and sauté the onions for 5 minutes.

Add the crushed garlic along with the spices. Add a splash of water to create a paste.

Add the kidney beans and sweetcorn. Mix to coat in the spices. Take off the heat and add the lime juice and cooked rice.

For the salsa, chop the tomatoes, onion, coriander, and green chilli, and add to a bowl. Season with salt and pepper to taste.

For the guacamole, add all ingredients to a blender/food processor and blend until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary