Hot and spicy; better than your local chicken restaurant, this is a low fat side suitable for many dishes.
- 1 tsp oil
- 200 g easy-cook long grain rice
- ½ red pepper diced
- 1 onion chopped
- 400 g black beans drained and rinsed drained and rinsed
- 2 chicken stock cubes
- 500 ml boiling water
- ½ tsp cumin
- 1 tsp turmeric
- 1 tsp sweet paprika
- ½ tsp chilli powder or hot paprika
Dissolve the stock cubes in the boiling water.
Fry the onion and pepper in a little oil for a few minutes until softened.
Add the cumin, sweet paprika, turmeric, chilli powder (or hot paprika).
Coat the vegetables in the spices and cook for a few seconds.
Add the rice and stir well then add the stock.
Bring to the boil then turn down the heat, add the black beans and stir well.
Cover and cook for 12-15minutes or according to the instructions on the rice packet.