Warm Mexican rice salad Recipe
- 75g brown basmati rice
- 2 garlic cloves, chopped
- 1 tbsp chipotle paste
- 400g tin borlotti beans, drained and rinsed
- 2 tbsp cider vinegar
- 1 tbsp runny honey
- 1 small avocado, diced
- ½ small red onion, sliced
- 1 tbsp pickled red or green jalapeÃ±o pepper from a jar, roughly chopped
- 1 lime, juiced
- small handful coriander leaves
Cook the basmati rice until tender, drain and leave in a covered pot to keep warm.
Cook the garlic with the chipotle paste for a couple of minutes in a non-stick pan. Add the borlotti beans, cider vinegar, honey and season. Cook for 5 minutes until the flavours come together.
Mix the avocado, red onion and pickled jalapeÃ±os and lime juice together.
Divide the rice between two plates, spoon beans over and top with salsa. Scatter over the coriander before serving.
Prep. Time: 15 minutes
Cook Time: 15 minutes
Serves: 2 people
Main Ing.: Vegetables
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