Mexican-Inspired Rice and Beans

Ingredients

• 1 Cup / 200g White Basmati Rice (washed thoroughly with water)
• 2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
• 3 Tablespoon Olive Oil
• 1 +1/2 / 200g Cup Onion - Chopped
• 1 Cup / 150g Green Bell Pepper - Chopped
• 1 Cup / 150g Red Bell Pepper - Chopped
• 2 Tablespoon Garlic - finely chopped
• 3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
• 1 Teaspoon Cumin
• 1 Teaspoon Paprika
• 1/4 Teaspoon Cayenne Pepper or to taste
• 1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
• 1 cup to 1+1/3 cup / 250 to 325ml Vegetable Broth
• Salt to Taste
• 1+1/2 cup / 100g Green Onion - chopped
• 1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
• OPTIONAL - Lime or Lemon juice to taste
• Black pepper to taste
• Drizzle of extra virgin Olive oil

Method

1. Thoroughly wash the rice a few times until the water runs clear. Drain the black beans and set both aside.
2. Use a wide pot to cook the dish to ensure the rice cooks evenly without getting mushy.
3. Add olive oil, onion, red and green bell pepper, and salt to the heated pot. Fry on medium high heat until the onions and peppers start to brown.
4. Once the onion starts to brown, add garlic and fry for about 1 minute or until fragrant.
5. Add strained tomatoes, cumin, paprika, and cayenne. Mix well.
6. Add the washed rice, black beans, corn kernels, salt, and vegetable broth. Mix well.
7. Bring to a boil, then cover and cook on low heat for about 15 minutes or until the rice is cooked but not mushy.
8. Uncover and turn off the heat. Add chopped green onion, cilantro, lemon juice, black pepper, and drizzle of olive oil. Mix very gently.
9. Cover and let it rest for 5 minutes before serving.