Black bean and sweetcorn rice

Ingredients

For 4 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp ancho chilli powder
• 1 tsp dried oregano
• 2¼ cups vegan vegetable stock
• 1½ cups white rice
• 1 tbsp tomato purée
• 1 × 425 g can black beans, drained and rinsed
• ½ cup frozen sweetcorn, thawed
• 2 tbsp lime juice
• Salt and pepper to taste
• ¼ cup chopped coriander

Step-by-step method

1. Heat the olive oil in a wide saucepan. Add the onion and cook for about 5 minutes, stirring until translucent.
2. Stir in the garlic, cumin, paprika, ancho chilli and oregano. Cook for 1 minute without letting the spices burn.
3. Add the stock, rice, tomato purée and drained beans. Stir until the tomato purée dissolves and bring to a boil.
4. Turn the heat down, cover and simmer gently for 16–18 minutes, until the rice absorbs the liquid. Avoid repeatedly lifting the lid.
5. Remove from the heat and leave covered for 5 minutes. Fluff the grains gently with a fork.
6. Fold in the thawed sweetcorn, lime juice and coriander. Taste before adding salt and pepper, then serve hot.