Rice and beans

Recipe by Gaby Holland

Serves 6

Ingredients

• 2 cups rice of your choice (I used brown basmati)
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• ¾ cups vegetable or chicken stock
• 1 tin of chopped tomatoes
• 1 cup kidney beans
• 1 cup sweet corn
• 1 cup peas
• 2 tsp ground cumin
• ½ chilli, chopped (include the seeds for a little extra heat)
• ¼ cup coriander, finely chopped
• ¼ cup parsley, finelychopped
• Salt to taste

Method

1. Fry the chopped onion in a medium saucepan until translucent.
2. Add the rice and garlic and fry lightly for a few seconds.
3. Combine the rice with the stock, tomatoes, cumin and chilli.
4. Bring to the boil over medium-high heat and then reduce the heat to low.
5. Let the rice cook for around 20 mins stirring occasionally.
6. Add the rinsed beans, corn and peas and cook for a further 5 mins.
7. Add a little more liquid if necessary just to stop it from sticking to the bottom of the saucepan.
8. Adjust the seasoning and add the chopped herbs and serve immediately.