Mexican lentils & black beans with rice & avocado
Appliance/Function:
Ingredients
Rice
- 1 cup Basmati rice
- 375 mls Water
Veggies
- 2 cloves Garlic
- 1 Capsicum
- 400 grams Black beans
- 2 tsps Olive oil
- 400 grams Lentils
- 400 grams Crushed tomatoes
- 50 grams Tomato paste
- 2 tbsps Mexican seasoning
Finish
- 1 tsp Red wine vinegar
- 1 tsp Honey
- 1 Avocado
Instructions
- Cook rice
- Place rice and water in a medium-sized pot over medium-high heat, with no lid. Bring to a simmer - the edges should be bubbling, the middle should be rippling, and the surface will be foaming. Place a lid on, then turn the heat down to medium-low. Cook for 12 mins - do not lift the lid.
- Cook veggies
- Peel and mince the garlic. Deseed and finely dice the capsicum. Drain and rinse the black beans. Heat the oil in a large frypan on medium-high heat. Add the garlic and cook until fragrant, 1 min. Then add the capsicum, black beans, lentils, crushed tomatoes, tomato paste and Mexican seasoning and cook a further 5-8 mins, until slightly reduced.
- Finish prep
- Remove the veggie mixture from heat and add the red wine vinegar and honey. Stir to combine and season with salt and pepper. Peel and mash the avocado in a small bowl.
- To serve
- Divide the rice and Mexican lentils & black beans between bowls. Top with a dollop of the avocado.
Nutrition
Calories: 810kcal | Carbohydrates: 138g | Protein: 42g | Fat: 12g | Saturated Fat: 2g | Sodium: 250mg | Potassium: 2097mg | Fiber: 46g | Sugar: 11g | Calcium: 148mg | Iron: 12mg