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This post has been due for quite sometime, I posted my pics for Cinco de Mayo feast on Cinco de Mayo day (1st of May). So better late than never, here are the recipes.

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Rice & Beans: Yum
Rice & Beans:
Course main course
Cuisine mexican
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
Rice & Beans:
  • 1 cup Basmati rice – rinsed and soaked for at least 15 minutes
  • 1 cup Black beans – cooked
  • 1 cup Chickpeas – cooked
  • 2 Zucchini – medium, chopped
  • 1 Carrot – medium, chopped
  • 1 Onion – large, chopped
  • 2 cloves Garlic – minced
  • 1 cup Tomato puree (I used canned crushed tomatoes with basil)
  • 1 tbsp Cumin powder
  • 2 tsps Chili powder (or to taste)
  • 2 tbsps Lemon juice (optional)
  • 2 Green onions – for garnish
Guaca-Salsa:
  • 1 Avocado – small, pitted and flesh roughly chopped
  • 1 Tomato – small, deseeded and roughly chopped
  • 2 tbsps Red onion – finely chopped
  • 1 Jalapeno – small, deseeded and finely chopped
  • 1 clove Garlic – finely minced (use garlic press, if you have one)
  • 1 tbsp Lime juice (or to taste)
  • to taste Salt pepper &
Course main course
Cuisine mexican
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
Rice & Beans:
  • 1 cup Basmati rice – rinsed and soaked for at least 15 minutes
  • 1 cup Black beans – cooked
  • 1 cup Chickpeas – cooked
  • 2 Zucchini – medium, chopped
  • 1 Carrot – medium, chopped
  • 1 Onion – large, chopped
  • 2 cloves Garlic – minced
  • 1 cup Tomato puree (I used canned crushed tomatoes with basil)
  • 1 tbsp Cumin powder
  • 2 tsps Chili powder (or to taste)
  • 2 tbsps Lemon juice (optional)
  • 2 Green onions – for garnish
Guaca-Salsa:
  • 1 Avocado – small, pitted and flesh roughly chopped
  • 1 Tomato – small, deseeded and roughly chopped
  • 2 tbsps Red onion – finely chopped
  • 1 Jalapeno – small, deseeded and finely chopped
  • 1 clove Garlic – finely minced (use garlic press, if you have one)
  • 1 tbsp Lime juice (or to taste)
  • to taste Salt pepper &
Rice & Beans:
Instructions
To make Rice & Beans:
  1. Cook basmati rice and keep aside to cool.
  2. In a large skillet, heat 2tbsp oil on medium-low flame. Add onions and garlic and sauté until onions are translucent.
  3. Add zucchini & carrots; cover and cook till the veggies are ¾th cooked.
  4. Add the beans; cover and cook till the veggies and beans are completely cooked through. Add tomato puree, cumin powder, chili powder & salt. Simmer for 6-8 minutes.
  5. Add the cooked rice, mix well making sure that the rice does not get mushy. Add lemon juice (if using) and mix well. Garnish with green onions; serve with guacamole, salsa (or guaca-salsa) and sour cream.
To make Guaca-Salsa:
  1. Mix all the ingredients in bowl and mash with the back of a spoon or a fork. Taste and adjust seasonings.
Recipe Notes

I made these quesadillas with Trader Joes Corn-Chile Tomato-less Salsa and grated sharp & milk cheddar cheese. All I had to do is layer them on corn tortillas and they were just perfect, sweet & tangy from the salsa and oozing cheese. Yumm.

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12 thoughts on “Recipes for my Cinco de Mayo feast”

  1. Yes, better late than never 🙂 I have a very similar plate in my drafts, with corn salad instead of guac. I had made it for IAVW Mexican, but I used regular cheese in my quesadilla’s and it did not strike me till I was editing the pics 😀

  2. I love your version of rice and beans. The recipes I usually see do not have so many veggies, and I love that you have both chickpeas and black beans in the recipe. Sounds and looks delicious.

  3. I love your version of rice, it looks so very delicious and so very healthful too, looking forward to trying it !

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