Crunchy Mexican Bean Bowl with Rice
This vegetarian dish is easy to make and so comforting on a cold Winter’s night. The beans are delightfully spicy and are topped with a satisfying, crunchy freshness. Enjoy!
Yield: 4 people
Calories: 800kcal
Materials
For the beans
- 3 tablespoon vegetable oil
- 1/2 red onion diced
- 1 carrot peeled and grated
- 1 red/yellow pepper roughly chopped
- 1 clove garlic minced
- 1-2 fresh red or green chilli finely chopped (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 400g tin red kidney beans drained and rinsed
- 1 400g tin chopped tomatoes
- 2 tablespoon tomato paste
- 1 cup water
- 2 tablespoon fresh coriander chopped
- 1/2 teaspoon salt or more to taste
For the rice
- 1 cup uncooked basmati rice
- 1 1/2 cups water
For the toppings:
- 1 cup red cabbage finely sliced
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1/4 tsp salt
- 1 ripe avocado cubed
- 4 tablespoons smooth cottage cheese optional
- 4 tablespoons mature cheddar grated (optional)
- 1 handful fresh coriander picked
Instructions
Steps
- In a medium pot, add onions and vegetable oil. Fry on a medium heat until the onions start to get soft and translucent. 2. Add the carrot, pepper, garlic, chilli and spices. Let this cook for 3 minutes or until everything starts to soften.3. Add the kidney beans, tinned tomatoes, tomato paste, water and coriander. Bring the pot to boil then turn down to a low-medium heat and simmer for 15-20 minutes, or until the water has been absorbed and all the flavours are coming together. Check the seasoning, add more salt if needed.4. While the beans are cooking, start the rice. Place the rice and water in a medium pot and bring to a simmer. Cover with a tight lid and turn down to a low heat, cook for 12 minutes and do not remove the lid. Check to see if all the water has been absorbed then remove from heat and leave for 5 minutes.5. Prepare the toppings. Dress the red cabbage with apple cider vinegar, olive oil and salt. Let this sit for 5 minutes to marinate.6. Divide the rice and beans between four bowls and top with a little red cabbage, avocado, cheddar, a dollop of cottage cheese and a few sprigs of coriander.
Notes
Swap basmati rice for brown rice if you prefer. Instead of serving the beans with rice, use them as a filling in a tortilla along with all the toppings. Make it vegan by leaving off the cheddar and cottage cheese.
Heather Parry
Chef
Heather is a qualified Chef with years of experience. Her love for cooking started at a young age and is infectious! She loves to play in the kitchen with local ingredients, trying new and exciting flavours and textures. A meal can be simple comfort food or gourmet goodness, but what is most important is that it is delicious, and made with love.