Mexican Bowl

Come on, who doesn't love some Mexican food? Guac, beans, rice, tortillas, tomatillos, ok ok I will stop taco'ing about it :).

Anyway this bowl is the bomb, bursting with flavour, nourishing brown rice, zingy salas, comforting beans and creamy avo. There is nothing better than coming home to a fliing bowl like this to make your tummy smile.

Serves 2:

Mexican Bowl


160g Short grain brown rice or plain brown rice.

For the salsa:

  • Kernels from 1 cob of cooked corn
  • 1/2 red onion, diced
  • 5 cherry tomatoes, quartered
  • 1/2 green chilli, deseeded and thinly chopped (optional if your not too fond of some spice)
  • juice of 1/2 lime
  • large handful of chopped coriander, chopped

For the Smokey Beans:

  • 1 clove garlic, minced
  • 1 x 400g can kidney beans
  • 2 tsp smoked paprika
  • 1 tsp oregano
  • pinch cayenne pepper
  • juice of 1/2 lime

To Serve:

  • Large handful of spinach or rocket
  • 1 avocado, halved
Mexican Bowl

Boil the rice in a small saucepan with double the amount of water, once it comes to the boil, turn it down to a simmer and wait until all the water is absorbed, and the rice is cooked, switch it off.

For the salsa; Mix together all the ingredients in a bowl.

For the beans; heat some oil in a frying pan over a medium/high heat, add the garlic, kidney beans, oregano, cayenne and smoked paprika. Stir and leave to simmer, stirring every minute or so until it is a thick and gloopy mix. Add the lime juice and mash the beans slightly.

To serve: Lay some spinach/rocket in each bowl, divide the rice, beans, salsa and avocado between each bowl. Enjoy with a sprinkling of salt and pepper.

If you give this a go let me know! Tag me in your photos on instagram @dancingfoody and #dancingfoody.