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Mango & Kidney Bean Rice Bowl with Goat Cheese Recipe

Name: Mango & Kidney Bean Rice Bowl with Goat Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 x (15 oz) cans kidney beans; 16 fl oz vegetable broth; 1 x (4 oz) pkg crumbled goat cheese; 1 red bell pepper; 1 ripe mango; 1 cup white rice; 1/4 cup fresh cilantro leaves; 1/4 tsp ground cumin; 1/4 tsp chili powder; 1 tbsp honey; 1 tbsp extra virgin olive oil; 1/4 tsp salt; 1/4 tsp black pepper

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This is a yummy bowl with rice, beans, and fruit. It has sweet mango, spicy pepper, and creamy cheese. You cook rice, mix fruit with dressing, and put it all in a bowl to eat!

Ingredients

2 x (15 oz) cans kidney beans

16 fl oz vegetable broth

1 x (4 oz) pkg crumbled goat cheese

1 red bell pepper

1 ripe mango

1 cup white rice

1/4 cup fresh cilantro leaves

1/4 tsp ground cumin

1/4 tsp chili powder

1 tbsp honey

1 tbsp extra virgin olive oil

1/4 tsp salt

1/4 tsp black pepper

Method

In a medium saucepan, combine the white rice and vegetable broth; bring to a boil over high heat.

Once boiling, stir the rice, cover the saucepan, and reduce the heat to low. Cook the rice for 18 minutes. Once done, remove from heat and let it stand, still covered, for 5 minutes.

Drain and rinse the kidney beans in a colander; set aside to drain.

Wash and dry the mango and red bell pepper. Peel and dice the mango into medium pieces. Deseed and dice the red bell pepper into small pieces.

In a large bowl, whisk together the olive oil, honey, cumin, chili powder, salt, and black pepper to create the dressing.

Add the diced mango and red bell pepper to the bowl with the dressing and toss to coat.

Chop the cilantro leaves and set aside.

Fluff the cooked rice with a fork and mix in half of the chopped cilantro.

To serve, arrange the rice, kidney beans, mango-bell pepper mixture, and crumbled goat cheese in a bowl. Garnish with the remaining cilantro. Enjoy!

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