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INGREDIENTS:
¼ cup extra virgin olive oil
1 medium onion diced
1 large red bell pepper diced
2 garlic cloves minced
1 tsp. ground cumin
¼ tsp. red pepper flakes or to taste
1 can diced tomatoes
2 cups SPEKKO SAMAN WHITE LONG GRAIN RICE
4 cups vegetable broth
1 can black beans, drained and rinsed
Corn Kernels from 1 fresh sweetcorn
¼ cup coriander chopped
1 medium firm avocado, ripe but not soft
METHOD:
In a large, heavy-bottomed pot or skillet, sauté the onion in olive oil for about 2-4 minutes.
Add the bell pepper and cook for another 3-4 minutes.
Add the garlic, cumin, and red pepper flakes. Cook for a minute.
Add the diced tomatoes and keep cooking, stirring occasionally for 5 minutes.
At this point, add the rice and vegetable stock. Stir everything well and bring to a boil.
Cover with a tight lid, reduce the heat to low, and simmer for about 15 minutes or until the rice is cooked through.
Stir in the black beans, corn kennels and coriander. Let it rest and steam covered for 10 minutes.
Serve sprinkled with cubed avocado and some extra fresh coriander.
INGREDIENTS:
¼ cup extra virgin olive oil
1 medium onion diced
1 large red bell pepper diced
2 garlic cloves minced
1 tsp. ground cumin
¼ tsp. red pepper flakes or to taste
1 can diced tomatoes
2 cups SPEKKO SAMAN WHITE LONG GRAIN RICE
4 cups vegetable broth
1 can black beans, drained and rinsed
Corn Kernels from 1 fresh sweetcorn
¼ cup coriander chopped
1 medium firm avocado, ripe but not soft
METHOD:
In a large, heavy-bottomed pot or skillet, sauté the onion in olive oil for about 2-4 minutes.
Add the bell pepper and cook for another 3-4 minutes.
Add the garlic, cumin, and red pepper flakes. Cook for a minute.
Add the diced tomatoes and keep cooking, stirring occasionally for 5 minutes.
At this point, add the rice and vegetable stock. Stir everything well and bring to a boil.
Cover with a tight lid, reduce the heat to low, and simmer for about 15 minutes or until the rice is cooked through.
Stir in the black beans, corn kennels and coriander. Let it rest and steam covered for 10 minutes.
Serve sprinkled with cubed avocado and some extra fresh coriander.