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Mexican Rice Bowl

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One of my favourite cuisines is Mexican food. This is such a simple recipe to make and it is also inexpensive. It is a great warming meal that tastes so fresh with tangy lime & lemon juice and coriander.

SunRice Rice & Quinoa is a source of protein, fibre, magnesium and niacin and not only is it easy to cook, but rice is also versatile and gluten free. So no matter if you prefer to use it in a fresh rice salad, or alongside a crispy skin salmon, there’s something for everyone.

There’s a bit of a misconception that rice – and brown rice in particular – is hard to cook, but it’s really not; it just requires a little more water and time than white rice.

From go to whoa this dish can be made in 30 minutes, and that’s mainly just prep. Double the recipe and use for lunches during the week. Jx

Mexican Rice Bowl
 
Prep time
Cook time
Total time
 
Cuisine: Mexican
Serves: 2
Ingredients
  • 1.5 cups SunRice Rice +& Quinoa mix (cooked, as per packet instructions)
  • 3 cups water
  • 1 tsp olive oil or coconut oil
  • 1 tsp paprika
  • 1 tsp oregano
  • ½ tsp chilli powder
  • 1 red onion, diced
  • 2-3 tomatoes, diced
  • 1 avocado, mashed
  • Juice of 1 lemon
  • Juice of 1 lime
  • Handful fresh coriander, chopped roughly
  • Salt and pepper to season
Instructions
  1. Rinse Rice & Quinoa with water. Place rice into a saucepan. Add water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand covered for 5 minutes.
  2. In a pan over medium heat add oil, spices and red onion. Brown for a few minutes and add the cooked Rice & Quinoa. Brown for a further 3 minutes. Remove from heat and stir in chopped tomatoes.
  3. Combine mashed avocado and lemon juice. Divide rice mixture into serving bowls and top with a big spoonful of avocado. Pour over lime juice, season with salt and pepper and garnish with fresh coriander. Enjoy!

 

Mexican Rice Quinoa Bowl

Mexican Rice Quinoa Bowl

One of my favourite cuisines is Mexican food. This recipe is inspired by the spanish rice you get at Mexican restaurants. This is such an easy recipe to make and it is also inexpensive. It is a great warming winter meal that tastes so fresh with the lime juice and coriander.

This meal takes minimal effort to put together and its packed with heaps of protein from the quinoa and beans. You can add chicken to this recipe it if you didn’t want the vegetarian option. This meal can also be served with tacos or burritos.

Ingredients 

1 cup of brown rice
1 cup of quinoa
1 can of kidney beans
2 tomatoes
1 avocado
1 handful of coriander
Olive oil or hemp seed oil
1 lemon or lime
Salt and pepper

Method

1. Add two cups of water to a medium sized pot. Add a pinch of salt and add the brown rice, bring to boil. Stir the brown rice and add the quinoa, cover and reduce heat to a medium low.
The brown rice and quinoa should take around 20 minutes to cook. I add the quinoa to the rice five minutes later. Check packaging of the brown rice and quinoa for cooking times so both are cooked around the same time. Once the brown rice and quinoa is cooked take off the stove and let them cool down.

2. Place the kidney beans in a fry pan and simmer on a low heat for 7 minutes. Dice up the tomato, coriander and avocado.

3. Place some brown rice and quinoa mix into a bowl, add some kidney beans. Pile the rest of the ingredients on top and drizzle with oil and squeeze lemon or lime on top. Add some salt and pepper. Enjoy.

L x

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