Wednesday, May 15, 2013
Warm Mexican Rice Salad
- 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 greenjalapeño peppers from a jar, roughly chopped
- 1 lime , juiced
- small handful coriander leaves
- Cook the basmati rice until tender, drain and leave in a covered pot to keep warm.
- Cook the garlic with the chipotle paste for a couple of minutes in a non-stick pan. Add the borlotti beans, cider vinegar, honey and season. Cook for 5 minutes until the flavours come together.
- Mix the avocado, red onion and pickled jalapeños and lime juice together.
- Divide the rice between two plates, spoon beans over and top with salsa. Scatter over the coriander before serving.
# posted by Chelsea @ 12:31 PM 
