Publications
Partners
- 15ml - olive oil
- 1 - brown onion, finely chopped
- 2 - garlic cloves, minced
- 5ml - ground cumin
- 5ml - smoked paprika
- 1can - (400g) bean mix, drained and rinsed
- 200g - basmati rice
- 1,25l - boiled water
- - juice of ½ lime
- - salt and freshly ground black pepper
- 10g - fresh coriander, roughly chopped
- 20g - rocket
- ½ - yellow pepper, seeded and diced
1 Heat 10ml olive oil in a deep saucepan. Add the onion and cook until soft, for about 5 minutes. Add the garlic, cumin and paprika and stir. Then add the beans and cook for 3 minutes. Transfer to a bowl and set aside.
2 Heat the remaining oil in the same pan, then add the rice. Heat for a few minutes while tossing the rice in the oil. Add the water and boil for 10-15 minutes until the rice is just cooked – don’t overcook. Drain the water from the pan, cover and leave to steam for 5 minutes.
3 Scoop the rice into a large mixing bowl and add the onion and bean mixture. Add the lime juice and toss together. Season with salt and pepper. Leave to cool to room temperature.
4 Add the coriander, rocket and yellow pepper to the rice, toss together and serve.
