Soooooooooo flavoursome, I whipped this after after a 4 hour Mountain Bike ride and it hit the spot. Especially the rice to refuel.
Mexican Rice with Black Bean Salad and Pineapple Salsa
Soooooooooo flavoursome, I whipped this after after a 4 hour Mountain Bike ride and it hit the spot. Especially the rice to refuel.
Servings: 4
Ingredients
- 1 large red onion half roughly chopped, half finely chopped
- 3 tomatoes one roughly chopped, two diced
- 2 cloves garlic
- 1 tbsp extra-virgin olive oil
- ¾ cup long grain white rice (we used basmati) rinsed and drained
- 1¼ cup reduced-salt vegetable or chicken stock
- 2 lime juice
- 4-5 small radishes thinly Sliced or julienned
- ½ cucumber sliced or julienned
- 1 cup canned corn kernels drained and rinsed (or use fresh or frozen corn, blanched in boiling water for 2 minutes)
- 400 g can no-added-salt black beans drained and rinsed
- 1 avocado chopped
- Big handful fresh coriander chopped, some reserved for garnish
- 1 red capsicum finely chopped
- ¾ cup finely diced fresh pineapple
- 1 red chilli sliced (optional)
- Sprig of fresh mint roughly chopped
- 2 small handfuls tortilla chips to serve
- 2 tbsp reduced-fat sour cream to serve
- Hot chilli sauce or Tabasco (optional)
Instructions
- In a small blender place the roughly chopped half onion and tomato, and garlic cloves.Blitz until coarsely chopped.
- In a medium saucepan heat half of the oil over medium heat.Add onion mixture and cook, stirring, for 2 minutes until fragrant. Add rice and cook, stirring, for 30 seconds to 1 minute until slightly browned and the liquid absorbs. Add the stock, stir, and increase heat to bring to a boil. Cover, reduce heat to low and simmer for 8-12 minutes, until liquid is absorbed. Keep covered and remove from heat to rest.
- While rice is cooking, in a small bowl combine remaining oil and juice of 1 lime to make dressing.
- In a serving bowl combine radishes, cucumber, corn, beans, avocado and half of the coriander. Pour over dressing and toss well to coat.
- In another bowl, gently combine capsicum, pineapple, chilli and mint with the remaining coriander and lime juice, the diced tomatoes and the finely chopped onion.
- Divide rice among four plates.Top with black bean salad, pineapple salsa, a few tortilla chips, sour cream and chilli sauce, if using.
Meharg, Tracey; (Sep 2025) Mexi Magic! in: Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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