Vegetarian Mexican Rice Bowl
Ingredients
For the Coconut Cilantro-Lime rice:
- 1 cup White or brown rice
- 1 cup Water (or less)
- 1/2 cup Coconut milk
- 2 tbsp Coconut oil
- Juice of a lime
- A handful of cilantro chopped
- Salt to taste
For the Black Beans:
- 15 oz Black or Red beans washed and strained
- 1/2 cup Water
- 4 tbsp Tomato paste
- 2 tbsp Olive oil
- 1 tsp Paprika
- 1/2 tsp Salt
- 1/2 tsp Garlic powder
- 1/2 tsp Ground black pepper
- 1/4 tsp Ground cayenne pepper
For the Rice Bowl:
- Guacamole
- Tomato salsa
Instructions
Coconut Cilantro-Lime rice:
- In a medium pot over medium heat, melt the coconut oil and toast the rice for 2 minutes.
- Pour in the lime juice, then the coconut milk followed by the water, salt and cilantro.
- Let it cook on low heat for 15-20 minutes or until the water has dried out and the rice is soft.
Black beans:
- In a skillet, heat the olive oil then add the beans, paprika, salt, black pepper, garlic powder, cayenne pepper, tomato paste and water.
- Let it simmer for about 5-7 minutes on medium-high heat.
Assembly:
- Spoon the rice onto a bowl, top with the beans, guacamole and salsa.
Notes
- Plain rice can work for this recipe or other substitutes such a quinoa or you can even transform this into a salad bowl.
- You can add more toppings to this recipe. On days when I want to cheat a little, I add sour cream and cheese. If you are vegan you can totally skip that idea.