Ingredients:
Rice and Beans:– 1 cup / 200g white Basmati rice (thoroughly washed)
– 2 cups / 1 can (540ml can) cooked black beans or pinto beans (drained and rinsed)
– 3 tablespoons olive oil
– 1 ½ cups / 200g onion, chopped
– 1 cup / 150g green bell pepper, chopped
– 1 cup / 150g red bell pepper, chopped
– 2 tablespoons garlic, finely chopped
– ¾ cup / 175ml strained tomatoes / passata / tomato puree
– 1 teaspoon cumin
– 1 teaspoon paprika
– ¼ teaspoon cayenne pepper (or to taste)
– 1 cup / 125g frozen corn kernels (or fresh corn)
– 1 cup / 240ml low-sodium vegetable broth (or as required)
– Salt to taste (approximately 1 ¾ teaspoons pink Himalayan salt)
Garnish:– 1 ½ cups / 100g green onion, chopped
– ½ to ¾ cup / 20 to 30g cilantro (coriander leaves), chopped (or to taste)
– Optional: Lime or lemon juice to taste
– Black pepper to taste (approximately ½ teaspoon)
– Drizzle of extra virgin olive oil (approximately 1 tablespoon)
Preparation Time: 15 minutes Cooking Time: 15 minutes
Servings: Approximately 4 servings
Calories (per serving): Approximately 350 caloriesInstructions:
Thoroughly wash the rice until the water runs clear. Drain the can of black beans. Set the rice and beans aside to drain any excess water.
Use a wider pot to cook this dish. Heat olive oil in the pot and add onion, red and green bell pepper, and salt. Fry on medium to medium-high heat until the onions and peppers start to brown. The salt helps release moisture and aids in faster cooking.
Once the onion starts to brown, add the garlic and fry for about 1 minute until fragrant. Add the strained tomatoes, ground cumin, paprika, cayenne pepper, and mix well.
Add the washed rice, cooked black beans, corn kernels, salt, and vegetable broth to the pot. Mix well and bring to a boil. Then cover the pot and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover the pot and turn off the heat. Add the chopped green onion, cilantro, lemon juice (if needed), black pepper, and a drizzle of olive oil. Gently mix the ingredients to avoid breaking the rice grains.
Cover the pot and let it rest for 5 minutes before serving. This dish is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.Enjoy this delicious Mexican-inspired Rice and Beans recipe! 
