- 500g white basmati rice
- 2 onions
- 2 red peppers
- 1 green pepper
- 1 vegetable stock cube
- 2 garlic cloves
- A thumb of ginger
- 400g tin of black beans
- 1 tsp ground cumin
- 1 tsp coriander seeds
- 1 tbsp Worcester sauce
- A large handful of coriander, leaves only
- 2 tbsp coconut, olive or sunflower oil
- Sea salt
- Freshly ground pepper
Prep: 20 mins | Cook: 35 mins
1. Tip the rice into a bowl and cover with cold water. Set aside to soak while you start preparing and cooking the veg.
2. Peel and finely chop the onions. Warm a large casserole or pan over a medium heat for 2 mins, then add 2 tbsp oil and the onions. Season with a little salt and pepper. Pop a lid on the pan and sweat the onion for 10 mins, stirring once or twice, till it has started to soften.
3. While the onions sweat, halve the peppers and scoop out the seeds and white pith. Dice the peppers. Add them to the onions. Pop the lid back on the pan and sweat for a further 10 mins, stirring a few times, till softened.
4. Crumble the stock cube into a heatproof jug. Stir in 1 ltr boiling water to dissolve it. Set aside.
5. Peel and grate the garlic and ginger. Drain the black beans and rinse them. Drain the rice.
6. Stir the garlic and ginger into the veg with 1 tsp each ground cumin and coriander seeds. Add 1 tbsp Worcester sauce, the black beans and then the rice. Stir to mix well.
7. Pour in the vegetable stock. Put the lid back on the pan, turn the heat up and bring to the boil. Once the rice is boiling, turn the heat right down to as low as it can go. Gently simmer for 10-12 mins till the rice has absorbed all the water and is tender.
8. When the rice is cooked, take off the heat. Leave the lid on and let the pan sit for 5 mins to steam the rice.
9. While the rice steams, roughly chop the coriander leaves. Stir most of the coriander 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 warm bowls and scatter with the remaining coriander to garnish.