Ingredients
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2 cups (450g) Pre-cooked riceBasmati, jasmine, long-grain recommended
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1 can (400ml, 3.52 Fl) Coconut MilkLow-fat works well too
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1 can (15oz, 425g) Black Beans
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1 Mango
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1 Red Onion
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2 Dried Guajillo Peppers
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2 Tbsp Olive Oil
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1 (or scotch bonnet) Habanero Pepper
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3/4 cup Cashews
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1 bunch Fresh Cilantro
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1 Tbsp Granulated Sugar
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1 Lime
Directions
Steps
|
1
Done
|
Toast the guajillo and habanero peppers in a pan on medium-high heat for one minute on each side (dry pan - no oil or butter). Remove from pan. Cut off the stems. Chop the peppers and add to bowl. |
|
2
Done
|
Add the pre-cooked rice and the coconut milk. |
|
3
Done
|
Dice the onions and mango and add to bowl. |
|
4
Done
|
Drain the beans, wash them, and add. |
|
5
Done
|
Chop the cashews and cilantro and add. |
|
6
Done
|
Add the remaining ingredients. Toss well and serve cold. |
