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Easy recipe: Mexican beans with rice, pico de gallo

Easy recipe Mexican beans with rice, pico de gallo
Cooking Method
Courses ,
Difficulty Beginner
Prep Time: 20 min Cook Time: 20 min Total Time: 40 mins
Servings 1
Calories 312
Best Season Suitable throughout the year

As Mexicans ???????? (yes, the founders of are Mexicans ????) we could not leave this dish out! Such a traditional Mexican dish, full of natural proteins ????.

    Mexican beans
  • 100.0 grams Beans (Either kidney or black beans)
  • 1/2 Yellow onion
  • 3 grams Vegetable broth
  • Pico de gallo
  • 3 Tomatoes ???? (Diced)
  • 1/2 Yellow onion (Chopped)
  • 1 Jalapeño (Minced, optional)
  • 1/2 cup Cilantro (Chopped)
  • 2 tablespoons Lemon juice ????
  • Salt (To taste)
  • Pepper (To taste)
  • Rice
  • 85 grams Rice (Best to use brown, red, black rice)
  • 3 grams Vegetable broth (To taste)
  • Kale salad (optional)
  • 50 grams Kale
  • 1 teaspoon Olive oil
  • Salt (To taste)
  • Pepper (To taste)
    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 ???? and garlic ????.

    Once cooked add your vegetable broth to taste.

  2. Pico de gallo ????
  3. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

  4. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavours don’t quite sing.

  5. 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. 

    Pico de gallo stays well in the refrigerator, covered, for up to 4 days.
  6. Kale salad ????
  7. I kept this one verry simple, just added some olive oil, black pepper and salt ????.

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