Mexican Dinner

Instead of being packed with extra fat from meat, my take on this Mexican mix is packed with protein and iron! I threw this together for dinner last night and it was delicious, as always, let me know if you try it!

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This recipe is:

  • GLUTEN FREE
  • DAIRY FREE
  • VEGAN FRIENDLY

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Ingredients

  • 1 cup of black rice
  • 1 medium cucumber (chopped)
  • 1 medium red onion (finely chopped)
  • 2 medium green onions (finely chopped)
  • 1 tomato
  • 400 grams of corn
  • 400 grams of lentils
  • 400 grams of red kidney beans
  • 200 grams passata
  • 2 tablespoons of tomato paste
  • Ground cumin (to taste)
  • Smoked paprika (to taste)
  • Coconut oil (for cooking)
  • Salt (to taste)
  • Pepper (to taste)
  • Balsamic vinegar

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Method

  • Mix 1 cup of black rice, and 2 cups of water
  • Bring to the boil
  • Cover and cook for 20 minutes (or until all water is absorbed)
  • In the mean time, add coconut oil to skillet
  • Add finely chopped green onions, lentils, red kidney beans, passata, tomato paste, ground cummin and paprika
  • Stir, and leave to simmer on a low heat until rice is ready
  • Mix red onions, cucumber and tomato in a salad bowl
  • Add corn to a small bowl
  • Add rice to small bowl
  • Add bean and lentil mix to small bowl
  • Serve, and enjoy!

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