Mexican-Style Rice & Beans

Ingredients

• 1 tbsp vegetable oil
• 1 onion, diced
• 1 red pepper, diced
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 300g long grain rice
• 2 x 400g tins kidney beans, drained
• 1 x 400g tin chopped tomatoes
• 500ml vegetable stock
• Juice of 1 lime (optional)
• Fresh coriander, to serve (optional)

Method

1. Heat the oil in a large pot over medium heat. Add the onion and red pepper and cook for 5 minutes until softened.
2. Stir in the garlic, cumin, and smoked paprika and cook for 1 minute until fragrant.
3. Add the rice and stir to coat it in the spices, then add the kidney beans, chopped tomatoes, and vegetable stock.
4. Bring to a simmer, then cover and cook on low heat for 18-20 minutes, until the rice is tender and the liquid is absorbed.
5. Remove from the heat and let it stand, covered, for 5 minutes.
6. Fluff with a fork, squeeze over the lime juice if using, and scatter with fresh coriander before serving.