250 grams of long grain brown rice
1 brown onion, peeled and finely diced
2 large cloves of garlic, peeled and minced
2 teaspoons of smoked paprika
1 ½ litres of vegan chicken stock
1 ½ teaspoons of tabasco sauce
2 small red capsicums (also known as bell peppers, cored and diced)
2 x 400 gram cans of red kidney beans, rinsed *well* and drained
1.5 cups of corn kernels
1 bunch of coriander, washed, roots finely sliced and leaves roughly chopped.
a double batch of my guacamole recipe
Put the rice into a pot of boiling water and boil until cooked.
While the rice is cooking, place a large pot on a low to medium heat. Place a small amount of water in the pot, add the onions and cook them for a few minutes until they have softened. Add the garlic and paprika and cook another or minute or 2.
Add the, stock, tabasco, capsicum, beans and corn and bring it all to the boil. Then turn it down to a gentle simmer, for 5 minutes to allow the flavours to blend. Turn the heat off and make the guacamole.
Once the rice is cooked, add it to the pot, and bring everything to the boil once more.
Throw the coriander in at the last minute. Top with a generous blob of the guacamole and serve.
I serve it with spicy corn chips and use the corn chips like a spoon. So easy. So tasty. For a SUPER quick dinner have your rice cooked and in the fridge ready to go. Great for lunch the next day at work on a cold day.
Servings: Serves 4.
Time: Takes about 30 – 40 minutes to make unless you have the rice cooked ready the night before. If you do that dinner will be on the table in 20 minutes.
Freezing: Not suitable.
Notes: #Note if you have left overs, you will need to add some more stock, as the rice and/or beans soak up loads of the liquid when it’s stored in the fridge.
You can replace half a litre of the stock for a can of chopped tomatoes for a richer flavour but I like the fact that this is like a broth. With the guacamole, coriander and the crunch of corn chips there is plenty going in with this dish.