Mexican rice bowl with portobello & black beans
Mexican rice bowl with portobello & black beans
590kcal Per person
20g Protein
86g Carbs
18g Fat
15g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- 1 portobello
- 1 bell pepper
- ½ jalapeño pepper
- 4 ounces black beans (112 g)
- 1 tablespoon olive oil (15 ml)
- 1 pinch chili powder (1 g)
- ½ teaspoon ground cumin (1 g)
Preparing this recipe
- Cook the rice according to the package instructions.
- Slice the portobello and cut the bell pepper into strips. Finely chop the jalapeño.
- Rinse the black beans in a sieve under running water and let them drain.
- Heat the oil in a frying pan and cook the portobello for 4-5 minutes until soft and golden brown. Add the bell pepper and cook for 3 minutes. Add the chili pepper and cumin and stir well. Season with salt and pepper.
- Add the black beans and cook for 2-3 minutes until heated through.
- Spoon the rice into a bowl and top with the portobello, bell pepper and black bean mixture. Distribute the jalapeño over the dish for extra heat.
Tip van FitChef
1. Drizzle with some fresh lime juice.
2. Garnish with sliced scallions or some fresh coriander.
