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.

Prep Time40

Keyword: Vegetarian

Servings: 4

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)

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.