I’ve been LOVING Coconut Fried Rice by Cookie + Kate so I decided to do it with a Mexican twist! Hello #superyum


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


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

  • 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.