Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
Smoky black beans, charred peppers, sweetcorn, tomato rice, lime, and coriander in quick fajita-style bowls.
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Ingredients
wide lidded pan, sieve, knife, chopping board
Method
Slice the peppers and red onion, drain and rinse the black beans, rinse the rice until the water runs mostly clear, chop the coriander stalks and leaves separately, and cut the limes into wedges.
Heat 1 tablespoon olive oil in a wide lidded pan over a medium-high heat. Cook the peppers and onion for 7-8 minutes, stirring occasionally, until softened with charred edges, then lift half onto a plate.
Add the remaining olive oil, coriander stalks, smoked paprika, cumin, and rice to the pan. Stir for 1-2 minutes until the rice is glossy and the spices smell fragrant.
Add the chopped tomatoes, 450ml water, black beans, sweetcorn, and a pinch of salt. Bring to a simmer, cover, and cook over a low heat for 14-16 minutes until the rice is tender.
Turn off the heat and leave the pan covered for 5 minutes. Fluff the rice, then stir through juice from one lime and most of the coriander leaves.
Spoon the rice into bowls, top with the reserved charred peppers and onion, scatter over the remaining coriander, and serve with lime wedges.
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