Mexican Rice
Summary
| Yield | |
|---|---|
| Source | Irene Drokan |
| Prep time | 20 minutes |
| Cooking time | |
| Total time | 20 minutes |
Description
Delightful and healthy dish. Was a very popular dish at the vegan restaurant we once owned, where it was served with a delicious dollop of vegan mock sour creme on top.
Ingredients
3 c
Brown rice (Cooked) 1 T
Vegetable oil 1
Onion (Large, sliced) 2 clv
Garlic (Chopped finely) 3
Chilis (Small, or to taste) 2
Celery (Stalks, diced) 2
Capsicum (Green, diced. (Capsicum also called Green Pepper)) 3 t
Oregano (Dried) 1 T
Cumin powder 2
Tomatoes (Ripe, diced) 1 cn
Kidney beans (Normal can, 440g) 1 cn
Corn (Small can, 220g) 1
Lemon (Juice of) 1
Avocado (Ripe)Notes
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Instructions
Heat the oil in a large fry pan or wok
aute the onions until just golden, then add garlic, chillis and celery and saute another minute or so.
Then add all the other ingredients and heat through on a lower temperature until everything is combined and hot
Mash the avocado with the lemon juice and serve a dollop of this on top each bowl of Mexican Rice
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