One-Pot Mexican Rice and Beans

One-pot Mexican rice and beans with tomatoes, corn, peppers and warm spices.

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Rice and beans cook together in seasoned tomato stock, creating an inexpensive pantry meal with minimal washing up.

Ingredients

• 300 g long-grain rice (rinsed and drained)
• 400 g black beans (drained and rinsed)
• 400 g chopped tomatoes
• 550 ml vegetable stock
• 1 onion (diced)
• 1 red bell pepper (diced)
• 150 g corn kernels
• 3 garlic cloves (minced)
• 2 tbsp neutral oil
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp lime juice
• 20 g fresh coriander (chopped)
• 0.75 tsp salt

Step-by-step method

1. Heat the oil in a wide saucepan over medium heat. Cook the onion and bell pepper for 5–6 minutes until softened.
2. Add the garlic, cumin, paprika and oregano and stir for 30 seconds.
3. Add the drained rice and stir for 1 minute so the grains are coated in the seasoned oil.
4. Pour in the tomatoes and stock, add the salt and bring to a gentle boil. Cover tightly, reduce the heat to very low and cook for 12 minutes.
5. Scatter the beans and corn over the top, cover again and cook for another 5 minutes.
6. Turn off the heat and rest covered for 10 minutes, then fluff gently and stir in the lime juice.
7. Finish with coriander and serve as a main dish or alongside grilled food.