Mexican Rice

GF, DF + VE - serves 4

INGREDIENTS:

• 1 corn cob (or 1/2 cup corn), kernels removed

• 1 medium red capsicum, diced

• 1 can black beans, rinsed

• 2 garlic cloves, finely diced

• 1/2 onion, finely diced

• 2 tsp oregano

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 1/2 cups rice

• 2 cups vegetable stock + water if needed

• One tomato, diced

• 1 avocado, sliced

• Coconut* or Greek yoghurt to serve

• Coriander

METHOD:

1. Add the rice and stock to a saucepan and bring to a simmer, cooking to packet instructions. (stock will replace the water unless you need to add a touch of water towards the end)

2. While this cooks, add 1 tbsp olive oil to a low-medium heated frypan. Add the onion, garlic and spices. Cook for 1 minute.

3. Add in the corn, capsicum, beans and a good pinch of salt and pepper. Stir together and cook for 5 minutes. (add a touch of water if needed to prevent burning)

4. Once the rice is done, add to the pan along with a good squeeze of lime juice and the fresh tomato. Mix together.

5. Divide amongst 4 bowls and top with yogurt, avocado and coriander.

- Great for lunches and lunch boxes. Prepare toppings fresh on the day.