Easy recipe: Mexican beans with rice, pico de gallo

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For this recipe, I recommend using a slow cooker. I know most of you don’t have one, but this really is a lifesaver. There are so many one pot recipes you can make with this!

That being said, let’s get into the recipe, shall we?

You can check out this article with as list of the best instant pot recipes.

Have a look at this recipe on Instagram as well using a slow cooker.

Easy recipe: Mexican beans with rice, pico de gallo

Difficulty: Beginner Prep Time 20 min Cook Time 20 min Total Time 40 mins Servings: 1 Calories: 312 Best Season: Suitable throughout the year

Description

As Mexicans ๐Ÿ‡ฒ๐Ÿ‡ฝ (yes, the founders of thebgang.com are Mexicans ๐Ÿ˜œ) we could not leave this dish out! Such a traditional Mexican dish, full of natural proteins ๐Ÿ’ช.

Ingredients

Mexican beans

Pico de gallo

Rice

Kale salad (optional)

Instructions

The beans

  1. If you are using a slow cooker you should start cooking them the night before. I like to cook them with some onion ๐Ÿง… and garlic ๐Ÿง„.

    Once cooked add your vegetable broth to taste.

Pico de gallo ๐Ÿ“

  1. In a medium serving bowl, combine the chopped onion, jalapeรฑo, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

  2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavours donโ€™t quite sing.

  3. For the best flavour, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico.ย 

    Pico de gallo stays well in the refrigerator, covered, for up to 4 days.

Kale salad ๐Ÿฅ—

  1. I kept this one verry simple, just added some olive oil, black pepper and salt ๐Ÿง‚.

Keywords: Black Beans, Whole rice, Tomato, Jalapeรฑo, Onion, Cilantro, Lemon, Kale, Olive oil, Salt, Vegetable broth, Black pepper, Vegan, Mexican

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