Mexican rice with cilantro pesto and black beans
This Mexican-inspired rice dish is super simple, with an easy coriander (cilantro) pesto and black beans. It serves as either a side dish or a vegetarian main course, and can be made in just 20 minutes!
Servings: 2 people
Calories: 435kcal
Recipe printed from www.easycheesyvegetarian.com
Ingredients
- 150 g (~ 2/3 cup) long-grain white rice
For the cilantro pesto:
- 1 small clove garlic, peeled
- 1 tbsp sunflower seeds (or pine nuts)
- 1 1/2 tbsp finely grated vegetarian parmesan-style cheese
- Small bunch fresh coriander (cilantro)
- 1 tbsp extra virgin olive oil
- 2 tbsp water
To assemble:
- 120 g (~ 2/3 cup) cooked black beans (I used tinned)
- 1 tbsp sunflower seeds (or pine nuts)
Instructions
- Boil the rice in plenty of water, until soft, then drain.
- While the rice is cooking, prepare the cilantro pesto. Add the garlic, sunflower seeds, parmesan, coriander (cilantro), and olive oil to a mini food processor, and blitz thoroughly, scraping down the sides if necessary. Add a little water and blitz again to get the consistency you want - it should be a thick paste.
- To assemble the dish, add the cilantro pesto to the cooked rice, along with the tinned black beans and a few more sunflower seeds. Mix thoroughly, and serve warm.
Nutrition
Nutrition Facts
Mexican rice with cilantro pesto and black beans
Amount Per Serving (1 portion)
Calories 435
Calories from Fat 94
% Daily Value*
Fat 10.4g16%
Saturated Fat 2g10%
Cholesterol 3mg1%
Sodium 152mg6%
Potassium 302mg9%
Carbohydrates 72.9g24%
Fiber 5.6g22%
Sugar 0.2g0%
Protein 12g24%
Calcium 70mg7%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.