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Rice, beans and salsa
| Category: | Lunch Dinner |
Ingredients
2 tins chopped tomatoes
2 cloves garlic
1 large chilli pepper
1 large bunch of fresh coriander
1 red onion, finely chopped
Juice of 1 lime
2 tablsp. Ground cumin
¼ tsp. Black pepper
1 tsp. honey
2 tins cooked mixed beans
Low fat natural yogurt (1 tablsp per serving)
Rice, beans and salsa Directions
- 1. Cook wholegrain rice for 4 people (2 cups) first, so that the dish is ready to serve at the same
time.
2. Chop ingredients for the salsa and mix together in a mixing bowl, leaving out the coriander.
3. Drain and rinse the tins of beans and add to the salsa.
4. Put in a pot and heat until boiling.
5. Chop the coriander and add to the salsa before serving.
6. Serve with rice, natural yogurt and green salad and enjoy!
Recipe notes
Serves 4
Nutrition facts
vegetarian
Per Serving
| Kcal: | 93 kcal |
| Kjoule: | 388 Kjoule |
| Fibers (g): | 1.7g |
| Sodium (mg): | 0.1mg |
| Carbs: | 16g |
| Sugar (g): | 1.9g |
| Fat: | 1.4g |
| Saturated fat (g): | 0.5g |
| Proteins: | 3g |
