This is a delicious dish some family friends made me while we were camping. You can see how much our family loves mexican through the recipes I’ve been posting lately. But seriously, this dish tastes so good and is super quick to make so I’d definitely recommend giving it a try 🙂
1 1/2 cups brown rice (you can use whit rise if you’d prefer)
3 cups water
2 onions diced
2 garlic cloves diced finely
2 Tbsp oil of your choosing
2 tsp ground cumin
1 tsp chilli powder
1 tsp oregano
1 Tbsp soy sauce (or tamari)
1/2 small lemon’s juice
1/2 cup tomato paste
2 tsp sugar (if sugar free, dry stevia works too)
1/2 cup hot water
1 tin kidney beans (1/2 mashed, 1/2 whole)
- In a rice cooker, add the rice and water then cook. Else cook in a pot by waiting for the water to boil, adding in the rice and waiting for the liquid to be soaked up.
- In a wok add in the oil and onion and cook over a medium heat. Once onions are cooked through, add in the rest of the ingredients from section 1. Leave over heat for around another 5 minutes or until garlic has cooked.
- In a bowl, add in all ingredients from section 2 and stir. Then add to onion mix in wok.
- Add in the beans. Keep over heat for around 10 minutes then they’re ready to eat. Plate up by putting rice on a plate, covering it with beans and adding a dollop of guacamole on top 🙂