This delicious bowl is healthy with a multitude of textures and flavours. Perfect for summer or turn up the heat with extra chili for winter. Although there are three parts to the dish, they are easy to prepare.
For the rice
1 ½ cups of medium rice. I used white rice, however I have also used brown rice and quinoa for this recipe.
1 teaspoon of minced garlic (3 cloves)
1 teaspoon of paprika
1 teaspoon of ground coriander
½ cup of finely diced fresh coriander (one bunch of coriander will be enough for this part and the salsa)
1 teaspoon of powdered vegetable stock in 3 cups of water.
For the beans
2 cans of kidney beans, drained and rinsed
1 small can of chopped tomatoes
1 red capsicum – chopped roughly into small pieces
1 banana pepper also chopped (if you can’t find these, use extra capsicum or green capsicum)
1 red onion roughly chopped (you will need 2 red onions all together)
1 jalapeno chili finely diced (you will need 2 chilies all together)
4 tomatoes cut into small squares
1 red onion finely diced
1 cup of finely diced fresh coriander
Juice from 2 limes
1 jalapeno chili finely diced
Salt and pepper
I find it is easier to chop and dice the ingredients b
WHAT TO DO
Rice: In a saucepan on a medium to high heat add a splash of oil. Add the minced garlic and spices. Keep stirring for about 3 minutes. Add the rice and stir for another 2 minutes. Add water and the stock powder. Once boiled reduce the heat and allow to simmer for 15 minutes. Keep tasting to see when the rice is cooked.
Beans: While the rice is simmering, in another saucepan on medium-high heat add olive oil. Sauté red onions with a pinch of salt until just soft. Add capsicum, banana peppers and chili, fry for 5 minutes. Add tinned tomatoes and beans. Reduce heat and simmer for 10-15 minutes, stirring occasionally.
Salsa:Combine the ingredients and add a pinch of salt.
Cut avocados into slices. Stir the fresh coriander through the rice.
Arrange all parts in a bowl and enjoy.
Feel free to add extra chili.