Aztec-Style Red Beans and Rice

With Pineapple Guacamole, Housemade Tortilla Chips, and Toasted Pepitas

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

Vegetarian
A note about serious food allergies

One of the world's most popular comfort foods, red beans and rice gets a jazzy, south-of-the-border makeover with Mexican spices, housemade tortilla chips, and an irresistible pineapple-spiked guacamole. Perfect for those nights when you just want to ditch the fork and transport flavors from plate to mouth on crunchy chips.

In Your Box (serves 2)

  • 1 cup Parboiled Brown Rice
  • 4 6" Corn Tortillas
  • 1⅗ oz. Radishes
  • 1 Lime
  • 1 Red Onion
  • 1 Avocado
  • 4 oz. Canned Crushed Pineapple
  • 15½ oz. Kidney Beans
  • ½ oz. Pepitas
  • Info
    1½ Tbsp. Taco Seasoning
  • Nutrition (per serving)

  • Calories
    732
  • Carbohydrates
    154g
  • Fat
    26g
  • Protein
    22g
  • Sodium
    1321mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Small Pan
  • 1 Large Pan
  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a medium pot of salted water and rice to a boil for 12-15 minutes (rice is parboiled and thus will cook more quickly than usual.) Fluff with a fork and reserve.

  • Step 2 - Make the Tortilla Chips
    2

    Make the Tortilla Chips

    Preheat the oven to 400 degrees and prepare a baking sheet with foil. Cut the tortillas into chip-sized triangles. In a clean mixing bowl, toss the tortilla triangles with 1 Tbsp. of olive oil and a pinch of salt and pepper. Spread on the baking sheet, doing your best to avoid overlap. Bake for 7-10 minutes, or until crispy and firm. Remove from oven and allow to cool.

  • Step 3 - Prepare the Ingredients
    3

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Thinly julienne (slice into matchsticks) radishes. Half lime. Finely dice red onion. Halve avocado, remove pit and scoop flesh into a clean mixing bowl. Drain the crushed pineapple, reserving the juice. Rinse and drain beans.

  • Step 4 - Make the Pineapple Guac and Pepitas
    4

    Make the Pineapple Guac and Pepitas

    In the mixing bowl with the avocado, combine the drained pineapple, half the red onion (or less to taste, depending upon how strong a flavor you want,) half the radishes, juice of half the lime, and season with a pinch of salt and pepper. If more liquid is needed, add some reserved pineapple juice. Place in refrigerator to chill before serving. In a small, dry pan over medium heat, lightly toast the pepitas, moving the pan to prevent burning, about 2-3 minutes. Remove pepitas from pan once browned and aromatic to prevent further cooking.

  • Step 5 - Make the Red Beans and Rice
    5

    Make the Red Beans and Rice

    In a large pan over medium-high heat, warm 1 tsp. olive oil and the remaining red onion until translucent and aromatic, about 2 minutes. Once warm, add the kidney beans and cooked brown rice and sauté for another minute. Add the Taco Seasoning and, if additional thickness is needed, add lime and pineapple juice as desired. Warm for 3-4 minutes, or until flavors have combined and beans and rice are warmed throughout. Season with a pinch of salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    In a dish, ladle a serving of beans and rice. Ladle a serving of pineapple guacamole next to red beans and rice. Nestle corn chips into and around the guacamole. Garnish with toasted pepitas, remaining radishes, and any remaining lime.