Spicy Bean And Rice Pilaf

Try the fresh mex vegan flavour of beans and rice served with a creamy avocado salsa.

The ingredient of Spicy Bean And Rice Pilaf

• 1 tbsp olive oil
• 1 onion roughly chopped
• 1 stick celery trimmed thinly sliced
• 2 garlic cloves crushed
• 2 tsp chilli powder
• 1 1 2 cups basmati rice well rinsed
• 3 cups massel vegetable liquid stock
• 400g can red kidney beans rinsed drained
• 1 2 cup semi dried tomatoes chopped
• 1 avocado halved cut into 1cm cubes
• 1 tbsp lemon juice
• 1 3 cup coriander leaves chopped

The Instruction of spicy bean and rice pilaf

• heat oil in a large saucepan over medium heat add onion and celery cook stirring occasionally for 7 minutes or until soft add garlic and chilli powder cook for 30 seconds add rice and stir to coat in mixture
• add stock to saucepan cover with a tight fitting lid and bring to the boil reduce heat to very low cook for 15 minutes or until rice is tender
• remove lid and sprinkle kidney beans and tomatoes over rice cover with lid and turn off heat stand for 5 minutes
• make avocado salsa drizzle avocado with lemon juice add coriander stir gently to combine
• using a large metal spoon fold beans and tomatoes through rice pilaf divide between bowls top with salsa and serve

Nutritions of Spicy Bean And Rice Pilaf

fatContent: 563 323 calories
saturatedFatContent: 23 1 grams fat
carbohydrateContent: 4 2 grams saturated fat
sugarContent: 81 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 13 grams protein
sodiumContent: n a

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