Warm Mexican rice salad with borlotti beans & avocado salsa

Latest comments and suggestions

• ange

  08 July 2010

  ange rated and commented on this recipe

  

  Delicious as a main course, would also be very nice as a side dish served with quesadilla and sour cream

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• miche

  10 May 2011

  miche rated and commented on this recipe

  

  Great as a main course. I love the combination of rice and beans. Very satisfying. Serves about 2 as a main and 4 as a starter.

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• Bea Smith

  18 June 2011

  Bea Smith rated and commented on this recipe

  

  Love this recipe - serve with a dollop of sour cream and the perfect meal.

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• DaisyT

  02 September 2011

  DaisyT rated and commented on this recipe

  

  Amazing, really simple and suprisingly delicious. Make sure to use the whole lime - really does make all the difference and a nice dollop of creme fraiche to finish it off.

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• riggers

  06 October 2011

  riggers rated this recipe

  

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• Catie

  10 October 2011

  Catie commented on this recipe

  May try this out, looking for vegetarian recipes for a professional cookery exam... any ideas that work well, and look outstanding with a bit of challenge I'd be grateful for?

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• sadie

  24 November 2011

  sadie commented on this recipe

  Can't wait to try this.. if it turns out like the picture I will be happy

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• pisces

  18 January 2012

  pisces commented on this recipe

  can anyone tell me where i can buy chipotle paste pls?

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• kaelou

  22 April 2012

  kaelou rated this recipe

  

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• Yazbeth

  30 April 2012

  Yazbeth commented on this recipe

  OK ok let's clarify, THIS IS NOT MEXICAN FOOD!!! I am Mexican myself , and believe me this is NOT MEXICAN please please, stop claiming things. Not because the meal has got beans and avocado that means is MEXICAN!!

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• Lynda B

  08 May 2012

  Lynda B commented on this recipe

  Yazbeth get over yourself. I thought this was a really convenient and tasty Mexican 'STYLE' meal, will cook it for my vegan friend next time she visits as she can be tricky to cook for.

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• Elise_68

  06 May 2013

  Elise_68 rated and commented on this recipe

  

  I tried this when on the hunt for new, quick, healthy vegetarian ideas. I was so impressed that so few ingredients could taste so nice!

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Ingredients

• 75g brown basmati rice
• 2 garlic cloves , chopped
• 1 tbsp chipotle paste
• 400g tin borlotti beans , drained and rinsed
• 2 tbsp cider vinegar
• 1 tbsp runny honey
• 1 small avocado , diced
• ½ small red onion , sliced
• 1 tbsp pickled red or green jalapeño peppers from a jar, roughly chopped
• 1 lime , juiced
• small handful coriander leaves

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Vegetarian, Low-fat

Ingredients

• 75g brown basmati rice
• 2 garlic cloves , chopped
• 1 tbsp chipotle paste
• 400g tin borlotti beans , drained and rinsed
• 2 tbsp cider vinegar
• 1 tbsp runny honey
• 1 small avocado , diced
• ½ small red onion , sliced
• 1 tbsp pickled red or green jalapeño peppers from a jar, roughly chopped
• 1 lime , juiced
• small handful coriander leaves

PER SERVING

378 kcalories, protein 13.4g, carbohydrate 57.9g, fat 11.9 g, saturated fat 1.4g, fibre 8.5g, salt 0.92 g

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