Mexican Plate, with Chilli, Guacamole, Refried Beans and Black Rice

Method

What’s on the plate?

Black Rice – I’ve been obsessed with this ever since I was introduced to it by Jane, and I love the fact that it has bite and is really easy to cook. 1 part rice to 2 parts water, bring to boil, turn down and simmer for 40 minutes. Works perfectly every time. I buy the Biona black rice, but you should be able to find it in most supermarkets.

Refried Beans – I’ve been a refried bean fan ever since I was a kid. Great in nachos as well, but lovely here because of their creamy flavour. You buy it in cans, and you’ll find them in the Mexican section.

Guacamole – I always make my own, as it is so much tastier, really easy and doesn’t have any sour cream sneaked in (many store-made guacs do, so always check the label before you buy). My ‘go-to’ recipe is this:

• Mash up 2 ripe avocados with a fork
• Finely dice some red onion (about half a small one) and a stalk of spring onion – add to bowl
• Finely dice one red chilli (up to you if you keep the seeds or not!) – add to bowl
• Chop up about 6-8 cherry tomatoes into little pieces (in half and then in half again at least) – add to bowl
• Squeeze in the juice of about half a lemon – do this to taste. You can always add more lemon, so start off with a little first
• Salt and cracked pepper

If you don’t have any fresh chilli then you can use a hot sauce, like Tabasco, instead. And if you’re not keen on heat, then just leave the chilli out altogether.

Chilli Non Carne – Full recipe here