How To make Southwestern Rice and Bean Salad
2 c Cold cooked long grain rice
1 16 oz can kidney beans,
Rinsed and drained 1 c Whole kernel corn (I used
Thawed frozen cor cook) 1/2 c Sliced green onions with
Tops 1/2 c Picante sauce
1/4 c Bottled FF Italian dressing
1 ts Ground cumin
Combine all of the ingredients - Cover and refrigerate 2-3 hours Adapted from 'Country' magazine
: From: Jeanne Chappell . Fatfree Digest [Volume 10 Issue 7] Aug. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV ~- : Date: Tue, 16 Aug 94 15:08:52 EDT From: MAYFLIES@aol.com. Subject: Mexican Appetizers*Dairy Alert* : I took both of these to a Super Bowl party in Dallas and everyone raved about them almost as much as they raved about the Cowboys. They didn't believe me when I told them they were fat free: : D/L from Prodigy 12-8-94. Recipe collection of Sue Smith. 1.80?
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Mexican Rice Recipe | Easy One Pot Meal | How To Make Mexican Rice | Kanak's Kitchen
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INGREDIENTS:
1.5 cups Basmati rice
2 tbsp oil
1 tbsp finely chopped garlic
1 onion
Different coloured capsicums
1/2 cup green peas
1/2-1 cup tomato puree
Salt
Black pepper
1/2 tsp cumin powder
1/2 tsp red chilly powder
1 tsp red chilly flakes
1 tsp oregano
1-2 tbsp tomato sauce
2.5 cups water
Corns
1/2 cup boiled kidney beans/rajma
Spring onions
Chillies/jalepeno
Fresh coriander
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Southwestern Skillet Rice
Rice is a staple in so many cuisines. This Southwestern Skillet Rice is ready in under 30 minutes without sacrificing an ounce of flavour. It’s so delicious you may upgrade it from side dish to main dish!
Mexican Bean Rice with Salsa & Guacamole
Mexican Bean Rice recipe with a side of Salsa & Guacamole - a quick and easy lunch or dinner idea that offers a good amount of fibre, plant-based protein, iron, zinc, copper, magnesium, manganese and selenium.
Recipe
•••••••••
For the rice:
1/2 cup (90g) brown rice
1 cup (200ml) vegetable broth (I mixed 1/2 vegetable stock cube in 1 cup boiling water)
1/2 medium onion, chopped
1 400g can red kidney beans, drained and rinsed
1 200g can sweetcorn, drained and rinsed
juice of 1 lime
1 tbsp coconut oil
1 tsp paprika
1.5 tsp cumin
1 tsp oregano
1 tsp chilli power
pinch cinnamon
salt & pepper to taste
For the salsa:
3 tomatoes
2 tbsp chopped onion
handful of fresh coriander
1 garlic clove, crushed
1/2 medium green chilli, finely chopped
juice of 1 lime
salt & pepper to taste
For the guacamole:
2 ripe avocados
1 tbsp chopped onion
1 tbsp chopped green chilli
juice of 2 limes
handful of fresh coriander
salt & pepper to taste
Directions:
For the rice - add the rice to a small pan along with the vegetable broth. Simmer for 40 minutes or until the rice is cooked. Keep an eye on it and add more water if needed.
In a separate pan, melt the coconut oil and sautee 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 & sweetcorn. Mix to coat in the spices.
Take off the heat. Add the lime juice and cooked rice.
For the salsa:
Chop everything up and add to a bowl. Season with salt and pepper to taste.
For the guacamole:
Add all the ingredients to a blender/food processor and blend until smooth.
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