Quick and Easy

Corn, capsicum and black bean smoked paprika rice

This Nadia Lim recipe is a winner! Capsicum, corn, black beans and smoked paprika come together to create a delicious gluten-free rice salad. Serve with your favourite South American inspired mains and enjoy!
Corn, capsicum and black bean smoked paprika rice
6
40M
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Ingredients

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.
  • Serves 6-8.
Note

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