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mexican rice with black beans
4
35 minA complete and nourishing vegetarian meal, perfect for weeknights. This Mexican rice can be prepared in no time at all, and is infinitely customizable.
- 15 ml (1 tablespoon) olive oil
- 1 onion, chopped
- 15 ml (1 tablespoon) chili powder
- 375 ml (1 1/2 cups) vegetable broth
- 2 Italian tomatoes, seeded and diced
- 250 ml (1 cup) dry long-grain white rice, rinsed and drained
- Salt and pepper to taste
- 1 540 ml can black beans, rinsed and drained
- 250 ml (1 cup) corn kernels
- 1 avocado, diced
- 60 ml (1/4 cup) chopped fresh cilantro
- 80 ml (1/3 cup) 14% sour cream
- 1 lime, quartered
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