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Taco Rice Salad

Cook your rice. In the mean time, in a pan, heat oil. Drain and rinse your beans. Add beans and let fry for a minute before adding garlic. Then, let fry for 2 minutes. Reduce heat to medium high and add spices according to taste and let cook for few minutes. Add some water if it gets too dry. Add salt and pepper to taste, and squeeze lime before eating. Dice tomatoes and cut avocado. Rinse greens . . .

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Servings: 2

Prep Time: 00:05

Cook Time: 00:40

Main Ingredients

2 1/2 cups of cooked black beans

3 cups , cooked brown or black rice

1 avocado, sliced or cubed

2 medium tomatoes (or large), diced

1 lime

3 tbsp olive oil

1 - 1 1/2 clove garlic (optional)

1 tsp cayenne pepper (adjust to taste)

1/2 - 3/4 tsp cumin powder

1 - 2 pinch, cinnamon powder

salt and pepper to taste

kale or spinach (optional)

Preparation

1Cook your rice.

2In the mean time, in a pan, heat oil. Drain and rinse your beans.

3Add beans and let fry for a minute before adding garlic. Then, let fry for 2 minutes. Reduce heat to medium high and add spices according to taste and let cook for few minutes.

4Add some water if it gets too dry.

5Add salt and pepper to taste, and squeeze lime before eating.

6Dice tomatoes and cut avocado. Rinse greens if using.

7Serve all together and relish!

Reviews: 0

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