- 150g white basmati rice
- 1 onion
- 1 red pepper
- 1 green pepper
- 2 garlic cloves
- A thumb of ginger
- 400g tin of black beans
- 1 tsp ground cumin
- 1 tsp ground coriander
- A handful of coriander, leaves only
- 1 tbsp coconut, olive or sunflower oil
- Sea salt
- Freshly ground pepper
- 300ml hot water
- Medium pan with lid
- 1.
Tip the rice into a bowl and cover with cold water. Set aside to soak while you get a start on the veg.
- 2.
Peel and finely chop the onion. Warm a medium pan on a medium heat for 2 mins, then add 1 tbsp oil and the onion. Season with a little salt and pepper. Pop a lid on the pan and sweat the onion for 5 mins, stirring once or twice, till it has started to soften.
- 3.
While the onion sweats, halve the peppers and scoop out the seeds and white pith. Dice the peppers and add them to the onions. Pop the lid back on the pan and sweat for another 10 mins, stirring a few times, till softened.
- 4.
Fill and boil the kettle. Peel and grate the garlic and ginger. Drain the black beans and rinse them. Drain the rice.
- 5.
Stir the garlic and ginger into the veg with 1 tsp each ground cumin and ground coriander. Add the black beans and then the rice. Stir well to mix.
- 6.
Pour in 300ml hot water from the kettle. Pop the lid back on the pan, turn the heat up and bring to the boil. When the rice is boiling, turn the heat right down as low as it can go. Gently simmer for 10-12 mins till the rice has absorbed all the water and is tender.
- 7.
When the rice is cooked, take it off the heat. Leave the lid on and let the pan sit for 5 mins to steam the rice.
- 8.
While the rice steams, roughly chop the coriander leaves. Stir most of the coriander leaves into the pan. Taste the rice and beans and add a pinch more salt if you think it needs it. Spoon the rice and beans into 2 warm bowls and top with the remaining coriander leaves to serve