A Burrito-Style Nourish Bowl bursting with natural flavour and nutrients PLUS you’ll feel comforted by its warmth and heartiness. There’s just something about avocado and kidney beans!
Time: 15 minutes total time
What you will need:
- 1 can (400g) Kidney Beans.
- ½ cup Frozen Peas.
- ½ one Yellow Pepper (Capsicum) diced.
- 1 Avocado sliced thinly.
- 2 fresh Roma Tomatoes, diced.
- 1 tablespoon Extra Virgin Olive Oil.
- ½ cup Basmati Rice.
- 1 cups water.
- Salt and Pepper.
What to do:
Find a small pot. Get your water + Basmati Rice in there with a pinch of salt. Place on the stove and turn your heat up to maximum, stirring every few minutes to prevent rice from sticking to the bottom. Take your lid off once everything is bubbling furiously, and turn heat down a little if water is spilling everywhere. We might not want a mess, just some tasty rice. Keep this cooking until all water is gone and your rice is soft.
While this is happening, prep all your vegetables:
Dice your tomatoes and yellow peppers and thinly slice your avocado. Set aside.
Find a small fry pan and add in your oil. Turn the heat to 5-6 or medium and heat the oil.
Quick Trick: check your oil is warm by hovering your hand 4-5cm away from the pan – if it feels hot from up there, you’re good to throw in your ingredients. DO NOT put your hand that close if it is bubbling and spitting – that means your oil is too hot and you’ll hurt yourself. Turn the heat down and wait a minute or two.
Open your can of beans and drain out the liquid inside. I usually do this by opening the lid partially, then holding it almost closed and which holds your beans inside while the liquid can rush out easily. You can also use a sieve or drainer of some sort, but the less dishes you have to wash after, the better – so make use of the can!
Cook the beans with salt and pepper in your pan for about 5-7 minutes, or until they soften a little. Throw in the peas in the last minute – they don’t take long at all!. They are ready when warmed through and bright green.
Combine everything together in a large bowl. Rice first, then your cooked beans and peas, and finally your fresh veggies we prepared earlier. Enjoy for lunch or dinner or a half serve for a healthy-filling snack!
Emmie’s Top Tips: Turn this into a burrito by filling wraps with everything we’ve just made in this recipe. Add in lettuce and sour cream and a little chilli powder. There you go! Stay tuned for a full burrito recipe on the blog.