I’ve been LOVING Coconut Fried Rice by Cookie + Kate so I decided to do it with a Mexican twist! Hello #superyum
Ingredients:
2C of cooked rice (I used brown jasmine done in the instant pot)
1T olive oil
1 bunch of green onions, diced
1 yellow pepper, diced
2 handfuls of grape tomatoes, diced
1 can of black beans
1T chili powder
juice of 1 lime
salt to taste
1 handful of cilantro, chopped
Garnishes:
salsa (we had both fresh pico and salsa verde)
avocado or guacamole
cheese of your choice (I added a few sprinkles of goat cheese, the boys added cheddar) – OMIT for vegan
pumpkin seeds
wedge of lime
Directions:
- Cook your rice (or use leftovers like I did!)
- In a large skillet warm the oil over medium heat and add in the green onions and pepper to sauté
- Add in grape onions, black beans, chili powder and salt (to taste) and cook until warmed.
- Add in cooked rice and lime juice and warm through
- Bowl it – add the garnishes that please your palate! I served it with a Kale salad to up the veggies.