Mexican · Lunch, Dinner
Mexican rice and beans bowl
Cumin-scented rice and black beans with tomato, corn and lime, a simple vegan staple.
- Calories
- 622 kcal
- Protein
- 22 g
- Carbs
- 111 g
- Fat
- 10 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Ingredients
- 70 g Brown rice
- 150 g Black beans (tinned, drained)
- 80 g Sweet corn
- ¾ tomato Tomatoes
- ¼ onion Onion
- ¼ lime Limes
- 5 g Coriander
- ½ tbsp Olive oil
- ½ tsp Ground cumin
- ¼ tsp Salt
Method
- Simmer the brown rice in twice its volume of water for 25 minutes until tender.
- Warm the oil and cook the onion for 5 minutes until soft, then stir in the cumin.
- Add the black beans, corn and tomato, and warm through for 6 minutes.
- Serve over the rice with lime and coriander.
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