Recipes
MEXICAN RICE
Introduction
Delightful and healthy dish. Was a very popular dish at the vegan restaurant we once owned, where it was served with a delicious dollop of vegan mock sour creme on top. Serves 4 bandidos.
Ingredients
| 1. | 3 cups cooked brown rice |
| 2. | 1 tablespoon oil |
| 3. | 1 large onion, sliced |
| 4. | 2 cloves garlic, chopped |
| 5. | 3 small hot chillis (or to taste) |
| 6. | 2 sticks of celery, diced |
| 7. | 1 green capsicum, diced |
| 8. | 3 tsp. dried oregano |
| 9. | 1 tab. cummin powder |
| 10. | 2 ripe tomatoes, diced |
| 11. | 1 can red kidney beans |
| 12. | 1 small can corn |
| 13. | 1 ripe avocado |
| 14. | juice of one lemon |
Instructions
| 1. | Heat the oil in a large fry pan or wok |
| 2. | Saute the onions until just golden, then add garlic, chillis and celery and saute another minute or so. |
| 3. | Then add all the other ingredients and heat through on a lower temperature until everything is combined and hot |
| 4. | Mash the avocado with the lemon juice and serve a dollop of this on top each bowl of Mexican Rice |
by Irene Drokan
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