Ingredients 1 1/2 Cups Of Long Grain Rice 4 Cups Water + 1/2 a cube of good quality stock cube. Or 4 cups of vegetable or chicken stock. 1 Small Sweet Red Pepper 1 Small Red Onion - or half if its big. 3 Spring Onions (2 for cooking and 1 for at the end) Corn Kernels - I cut all the corn off the cob and added them raw to cook together with the rice, you can easily use a good canned one instead. 1 Cup Of Black Beans Handful Of Coriander - half for cooking and half to finish 1 Teaspoon Ground Coriander 1 Teaspoon Paprika 1 lime & the zest of 1/2 Extra virgin olive oil
Method
Cut the spring onions, pepper and coriander into small pieces and add them and the corn to a non-stick pan (that can be covered with a lid) with a little olive oil, cook them for a minute and let them sizzle a bit, add the spices and mix constantly so they don’t burn.
Add your rice and the stock cube and cook for another minute.
Add 3.5 cups of the water, half of the lime juice, the zest, black beans and salt and pepper, stir and cover.
Cook on high till it starts to boil and the turn it down and let it simmer.
Stir it every now and then to make sure it’s not sticking, when the water's almost all gone try the rice, it should be soft but still have a tiny bit of a hard, floury centre.
You can turn off the flame, cover the pan and let it sit for 5-10 minutes. This will make the rice fluffy.
If you find that the rice is still too hard you can add the remaining 1/2 a cup of water cook for a few more minutes and then let it sit.
At the end add the rest of the spring onion, lime juice and coriander.
Enjoy.
My Tip: If you want your rice to have a little kick, add a bit of sriracha hot sauce or cayenne pepper while it's cooking.
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