I wanted to try something different that was a lighter meal. This is what sprung into my mind. Delicious and simple to make. Packs a punch with flavour. Fantastic option for a plant-based meal.
Ingredients:
– 2-4 red capsicums (depending on how many you are making)
– 1 cup basmati rice
– 2 tsp of stock powder
– 3 cups water
– 1/2 tbsp olive oil
– 1 brown onion, finely diced
– 3 garlic cloves, crushed
– 1 tin kidney beans or pinto beans
– 1 cob corn, kernels slice off
– 1 tbsp paprika
– 1 tbsp cumin
– 1 tbsp ground coriander
– 1 tsp chilli powder (more if you like it spicy)
– 1/4 cup water
– 1/2 bunch fresh coriander, roughly chopped
– 2 large handfuls of spinach, roughly chopped
Method:
1. Rinse rice well, add rice, shock and water to a pot, bring to the boil. Turn down to a low heat and cook for 12 mins.
2. Pre heat oven to 170°c. Bring a frying pan with olive oil to a medium heat.
3. Sauté onion and garlic for 3 mins. Add in beans, corn and rice. Mix well.
4. Mix in the spices and add water. Cook for 5 mins.
5. Stir in coriander and spinach.
6. Line baking tray. Cut tops off capsicums and remove flesh and seeds. Add rice and bean mix into each capsicum. Place top back on.
7. Into the oven for 35-40 mins. Serve with sour cream or aioli. Salad optional.
