Pesto Rice and Beans
Ingredients
- 1/2 cup basmati rice
- 10-12 cherry tomatoes
- 1/2 cup kidney beans
- 2 tablespoons green pesto
- 1/2 teaspoon Mexican spice
Garnishes
- Fresh coriander, for serving
- Guacamole, for serving
Preparation
Cook rice and set aside.
Sauté the cherry tomatoes and beans in a splash of olive oil until soft. Add the spices.
Add in the rice and combine, then stir through the pesto.
Remove from heat, sprinkle over some fresh coriander, and dollop on guacamole.