Easy recipe: Mexican beans with rice, pico de gallo
As Mexicans ???????? (yes, the founders of thebgang.com are Mexicans ????) we could not leave this dish out! Such a traditional Mexican dish, full of natural proteins ????.
- 100.0 grams Beans (Either kidney or black beans)
- 1/2 Yellow onion
- 3 grams Vegetable broth
- 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)
- 85 grams Rice (Best to use brown, red, black rice)
- 3 grams Vegetable broth (To taste)
- 50 grams Kale
- 1 teaspoon Olive oil
- Salt (To taste)
- Pepper (To taste)
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.
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.
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.
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.I kept this one verry simple, just added some olive oil, black pepper and salt ????.
