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Healthy Mexican Platter

Laura Brining
Refried Beans, Mexican Rice, Pico de Gallo, and Fresh Guacamole make the perfect Healthy Mexican Night!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients
  

Mexican Style Rice:

  • 1 teaspoon coconut oil
  • 1 medium onion diced
  • 2 cloves of garlic minced
  • 1/2 medium jalapeno seeds removed and minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium tomato diced
  • 1 1/2 cups of rice
  • 1 tablespoon tomato paste
  • 2 cups vegetable broth
  • 1 cup water
  • 2 tablespoons fresh cilantro diced
  • Juice of 1/2 lime

Fresh Pico de Gallo:

  • 2 medium tomatoes diced
  • 2 tablespoons onion minced
  • 1 tablespoon jalapeno minced
  • 2 tablespoons fresh cilantro chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon fresh lime juice

Quick and Easy Refried Beans:

  • 1 teaspoon coconut oil
  • 1 clove garlic minced
  • 1 small onion diced
  • One 398 ml can of pinto or navy beans drained and rinsed
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon fresh lime juice
  • Additional 1-4 tablespoons water optional

Homemade Guacamole:

  • 2 avocados
  • 4-6 tablespoons onion minced
  • 1 medium tomato diced
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon salt
  • 2 teaspoons fresh lime juice

Instructions
 

Preparation Tips:

  • Begin by preparing the Mexican Style Rice. Once all the ingredients are combined, the rice will take 20-25 minutes to cook.
  • While the rice is cooking, prepare the Fresh Pico de Gallo. This will take 5 minutes to prepare. Set the mixture in the fridge to chill.
  • Next, prepare the Quick and Easy Refried Beans and Homemade Guacamole.
  • Serve the four dishes together and enjoy with tortilla chips and red leaf lettuce cups!

Mexican Style Rice:

  • Heat oil in a pot over medium heat. Add diced onion, minced garlic, and minced jalapeno. Saute until onion is translucent, about 2-3 minutes.
  • Season with chili powder, salt, and pepper. Add fresh diced tomatoes, rice, and tomato paste. Stir until combined.
  • Add vegetable broth and water. Bring rice to a boil, then simmer covered over low heat until fully cooked, 20-25 minutes.
  • Add fresh cilantro and lime juice.
  • Serve with additional fresh cilantro if desired.

Fresh Pico de Gallo:

  • Add tomatoes, onion, jalapeno, and cilantro in a bowl.
  • Season with salt, pepper, and fresh lime juice. Stir until combined.
  • Refrigerate for up to one hour to allow the flavours to develop.

Quick and Easy Refried Beans:

  • Heat coconut oil in a pot over medium heat.
  • Add garlic and onion and cook until translucent, approximately 2-3 minutes.
  • Add drained pinto or navy beans and season with chili powder, salt, pepper, and lime juice. Cook over low heat until beans are heated through, about 5-7 minutes.
  • Mash beans with a potato masher until you reach your desired texture. Refried beans are not meant to have a completely smooth texture, so it does not have to be perfect. You can add water to loosen the mixture if needed. Start slowly with 1 tablespoon of water and continue until you reach your desired consistency.

Homemade Guacamole:

  • Remove pits from avocados and mash until you reach your desired consistency.
  • Add onion, tomato, and cilantro. Season with salt and lime juice. Stir until combined.