Guacamole Rice and Beans with Mango Salsa

Serves: 2-3

I realize this picture does not do this recipe justice, but the only camera I had available at the time was the Photobooth camera on my Mac. It really was a beautiful plate...













Mango Salsa:

2 mangos (I like them even if they are still slightly under-ripe and firm)
1/2 red onion
1/2 green bell pepper
1 jalapeño
1 large clove of garlic
juice from 1/2 a lemon (the other half can be used in the guacamole)
1/4 tsp salt
1 tsp brown sugar
1 tbsp vegetable oil
1 tbsp chopped cilantro

Dice mangos, onion, and pepper and toss in medium bowl. Mince jalapeño and garlic and add to bowl. Stir in the lemon juice, salt, and sugar. Heat oil in skillet. Toss in the mango salsa and cook briefly, for about 3 minutes, or until the peppers begin to change color. Remove from skillet and refrigerate until cool.

Black beans:

1 can black beans, or 1 1/2 cups cooked
1 tsp ground cumin
1/2 tsp garlic powder
pinch of cayenne
1 tbsp water
1/4 tsp corn starch

Combine all ingredients in small saucepan. Bring to a simmer. Cook for about 5 minutes, or until sauce begins to thicken. Cool slightly.

Guacamole rice:

2 avocados
3 cloves garlic
1/4 tsp cayenne (or more to taste)
juice from 1/2 a lemon
1/4 tsp salt (this may be too much if you plan to serve the guacamole separate from the rice)
1 cup rice, cooked

Mash avocados, until nearly smooth. Add garlic, cayenne, lemon juice and salt. Add to warm rice, and combine.


Garnish with sprigs of cilantro. Serve rice, beans, and mango salsa on the same plate, and try each combination (rice and beans, salsa and rice, beans and salsa, or all three!) or enjoy separately.


BRUNCH OPTION: Serve with a side of scrambled eggs or topped with a fried egg.