Mexican Rice and Beans

recipstep.com

subheading: 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)

subheading: 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)

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