Corn, capsicum and black bean smoked paprika rice

ingredients

• • 1-2 tbsp oil
  • 1 onion, diced
  • 1 large red capsicum, cored, diced
  • kernels of 2 corn cobs (or 300g can corn, drained)
  • 1/2 teaspoon smoked paprika
  • 400 gram can tomato purée (or can tomatoes, blitzed)
  • 3/4 cup chicken or vegetable stock (check label if eating gluten free)
  • 1 1/2 cup long-grain rice
  • 3/4 teaspoon salt
  • 400 gram black beans (or red kidney beans), rinsed and drained
  • 1/2 cup chopped coriander (leaves and stalks)

method

• • 1

    Heat oil in a large pot on medium heat. Cook onion, capsicum and corn for about 5 minutes until soft. Add paprika and cook for 2-3 minutes.

  • 2

    Stir in purée, stock, rice and salt. Cover with a tight lid and bring to boil. As soon as it boils, turn to low and cook, covered, for 18 minutes. Turn off heat and leave to steam, covered, for 10 minutes.

  • 3

    Fluff up rice and toss with beans. Scatter coriander on top just before serving.

notes

• Serves 6-8.