Name: Chili beans with rice and avocado
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 250g basmati & red rice; 400g ripe tomatoes; 1 Tbsp olive oil; 1 red onion; 2 cloves of garlic; 1 Tbsp mild chilli powder; I tin black beans, drained; I tin mixed beans in chilli sauce; 1 ripe avocado; 4 spring onions; 1 handful of fresh coriander

Chili beans with rice and avocado

17 Oct 2015

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

If you like Mexican or Tex-Mex food, you'll love this recipe! The chilli beans are served with rice, avocado and tomato salsa. It's spicy, filling & healthy - and super easy to make.

Ingredients

250g basmati & red rice
400g ripe tomatoes
1 Tbsp olive oil
1 red onion
2 cloves of garlic
1 Tbsp mild chilli powder
I tin black beans, drained
I tin mixed beans in chilli sauce
1 ripe avocado
4 spring onions
1 handful of fresh coriander

Instructions

Cook the rice like according to the instructions on the packaging (see Tips)
Meanwhile, heat the oil in another pan. Finely chop the onion and garlic, then cook for 5 minutes until soft.
Finely chop the tomatoes. Trim the spring onions and slice them diagonally.
Add the chilli powder to the onion and half of the chopped tomatoes, then cook for 15 minutes until the tomatoes are soft.
Add the black beans and the mixed beans in chilli sauce. Warm through, then turn off the heat.
Peel and slice the avocado.
Transfer to serving plates. Spoon over the tomatoes and beans, then top with the remaining tomatoes, the avocado and the spring onions. Season to taste and serve, scattered with the chopped coriander.