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Spicy tomato and bean rice

Description: Spicy tomato and bean rice

Spicy tomato and bean rice

 

·         Serves 4

·         Prep 10 minutes Cook 20 minutes

Ingredient

·         1 cup long-grain white rice

·         1½ cups chicken stock

·         410g can crushed tomatoes

·         1 tablespoon extra virgin olive oil

·         1 brown onion, halved, thinly sliced

·         2 garlic cloves, finely chopped

·         1 teaspoon ground cumin

·         1 teaspoon ground coriander

·         2 teaspoons dried oregano

·         ¼ teaspoon dried chilli flakes

·         4 strips lemon rind, thinly sliced

·         420g can red kidney beans, drained, rinsed

·         2 tablespoons chopped fresh coriander leaves

·         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.


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