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Mexican Kidney Beans with Brown Rice, Guacamole & Grilled Corn

Mexican Kidney Beans with Brown Rice, Guacamole & Grilled Corn

By: Lisa Guy

Kidney beans are a great source of plant-based protein and they can assist in achieving a full and satisfied feeling after eating. Kidney beans can also help balance blood sugar levels.



Prep time

Cook time



  • 1 red onion, finely chopped
  • 2-3 cloves garlic, finely chopped
  • 1 red or green capsicum, thinly sliced
  • 1 heaped tsp dried oregano
  • 1 heaped tsp ground cumin
  • 1 heaped tsp smoked paprika
  • 1 heaped tsp ground coriander
  • 2 x 400g tins diced tomato
  • 2 x 400g tins kidney beans, drained and rinsed
  • Pinch sea salt
  • Handful fresh coriander, roughly chopped
  • Guacamole
  • Cooked brown rice
  • Grated cheese or sour cream
  • Lime wedges, to serve
  • 2 fresh corn cobs
  • 1 tbsp extra-virgin olive oil
  • 1 tsp ground coriander
  • 1 tsp paprika
  • ½ tsp garlic powder
  • 1 tsp oregano
  • Pinch sea salt
  • 1 lime


  • Place olive oil in a large saucepan over medium-high heat. Add onion and capsicum and sauté for 3 mins. Add oregano, cumin, paprika and sea salt and stir for a further minute.
  • Add tomatoes and kidney beans and bring to the boil, then simmer while covered for 10 mins. Top with coriander to serve.
  • To make the grilled corn, cut the corn kernels from the cobs. In a small bowl, combine corn cobs, coriander, paprika, garlic and oregano. Add olive oil to a frying pan over medium-high heat and add the corn until cooked through. Add spices and sea salt and cook for a further minute.
  • Remove from the heat and toss through fresh coriander and lime juice. Transfer to a serving bowl.
  • Serve with guacamole, cooked brown rice and grated cheese or sour cream.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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