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Ingredients
  • 150 g (~ ¾ cup) brown rice
  • 1 tbsp oil
  • 3 spring onions, sliced
  • 1 bell pepper, diced (I used yellow)
  • 3 cloves garlic, minced
  • 12 cherry tomatoes, halved
  • 400 g tin black beans, drained (240g, or ~ 1 ¼ cups, when drained)
  • 2 tsp smoked paprika
  • Salt
  • Black pepper
  • 100 ml (~ ⅓ cup) vegetable stock
  • 1 tbsp hot sauce (however hot you like it)
  • Your choice of toppings, to serve, e.g. grated cheese, sour cream, guacamole, fresh coriander (cilantro), etc.
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