Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- 1 red onion, diced
- 4 tsp minced garlic
- 1 tsp cumin
- 2 tsp smoked paprika
- 250mL vegetable stock
- 400mL tomato purée
- 350g long-grain rice
- 400g tin black beans, drained
- Parsley, for garnish
Method
- Heat olive oil in a pot and sauté red onion, garlic, cumin and paprika.
- Heat olive oil in a pot and sauté red onion, garlic, cumin and paprika.
- Bring to the boil, cover and reduce to a simmer for 20 mins or until rice is almost cooked.
- Stir the black beans through in the last few mins of cooking and cook until rice is done and the beans are warmed through.
- Season to taste and stir fresh parsley through prior to serving.
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