Spicy tomato and bean rice
Spicy tomato and bean rice
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Serves 4
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Prep 10 minutes Cook 20 minutes
Ingredient
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1 cup long-grain white rice
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1½ cups chicken stock
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410g can crushed tomatoes
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1 tablespoon extra virgin olive oil
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1 brown onion, halved, thinly sliced
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2 garlic cloves, finely chopped
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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2 teaspoons dried oregano
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¼ teaspoon dried chilli flakes
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4 strips lemon rind, thinly sliced
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420g can red kidney beans, drained, rinsed
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2 tablespoons chopped fresh coriander leaves
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Plain yoghurt and extra chopped coriander, to
serve
Recipe
1.
Place rice, stock and tomato in a heavy-based
saucepan over high heat. Stir to combine. Cover. Bring to the boil. Reduce heat
to low. Simmer for 12 to 15 minutes until liquid is almost absorbed and rice is
tender.
2.
Meanwhile, heat oil in a frying pan over
medium-high heat. Add onion. Cook, stirring occasionally, for 6 to 8 minutes or
until softened and golden. Add garlic, cumin, ground coriander, oregano and
chilli. Cook, stirring, for 1 minute or until fragrant. Remove from heat.
3.
Add onion mixture, lemon rind and beans to rice
mixture. Stir with a fork to combine. Set aside for 5 minutes. Fluff rice with
fork. Season with salt and pepper. Stir in chopped coriander. Serve dolloped
with yoghurt and sprinkled with extra coriander.
Nutrition: (per serve) 1524kJ; 6.5g fat;
1.4g sat fat; 11.3g protein; 61.4g carbs; 7.6g fibre; 3mg chol; 783mg sodium.
