Mango and Black Bean Rice - an easy side dish to accompany any Mexican feast or just to eat by itself. Topped with a cilantro lime dressing.
I'm going to start doing Meatless Mondays on this blog in attempts to eat more vegetables. I'm not going to go full blown Vegan or Vegetarian. Maybe partial vegetarian like half and half. 🙂 Eat veggies during the week and enjoy some meat on the weekends. Actually since eating more vegetables and fruit lately I've noticed a few problems. My tummy isn't really adjusting to that properly and I'm experiencing a lot of bloating and tummy pains. Not really cool but I feel like I'm also eating a lot healthier. I've also noticed I've had more energy. Last night at a party we had brisket and ribs and oh my was that ever tasty. One other reason why I won't go full blown. There's just something about smoked meat that tastes so good.
One of my favorite things to eat is Mexican food and that is so easy to adapt to a vegetarian recipe. Like this mango and black bean rice. Mangoes are easy to cut too and I don't even take the skin off when I'm cutting a mango. I'll find where the pit of the mango is and cut up until that point and slice the mango in half, do the same on the other side of the mango. Since you didn't cut the skin of the mango off you can use that as a guide and cup that part in your hand and start slicing the fruit into little cubes. Then scoop all the fruit out or just eat it as is. Mangoes are one of my favorite fruit and this cilantro dressing is even Vegan. All you cilantro haters out there can hate. That dressing just finishes off this dish nicely.
Make this for Taco Tuesday tomorrow!
Mango and Black Bean Rice
- Yield: 6 1x
Ingredients
- 1 mango diced
- 1 can of black beans
- 3 cups of white rice
- For the dressing
- 1 bunch of cilantro
- ½ of a jalapeno
- 3 tablespoons of lime juice
- ½ cup of olive oil
- ¾ tsp of cumin
- salt and pepper
Instructions
- In a food processor pulse the all the ingredients for the dressing together besides the olive oil. Slowly add in the olive oil.
- Add the cooked rice (I cooked mine in a rice cooker), beans, and mango to a bowl. Pour the dressing over rice and beans and enjoy with your favorite Mexican dish! Or just eat a big bowl of this for a meal.
Notes
myWW points: Blue Points: 4; Green Points: 5; Purple Points: 4
Nutrition
- Serving Size: 1
- Calories: 334
- Sugar: 8
- Fat: 18
- Carbohydrates: 43
- Fiber: 4
- Protein: 5
Rosanne says
I’ve made this before, but lost the recipe…found yours, made it tonight for dinner…SOOOOO good!!!
★★★★★