Dinner recipe

Charred Pepper Black Bean Fajita Rice with Lime and Coriander

Name: Charred Pepper Black Bean Fajita Rice with Lime and Coriander
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 300g basmati rice; 2 tins black beans; 2 red peppers; 1 red onion; 200g sweetcorn; 1 tin chopped tomatoes; 2 lime; 20g coriander; 2 tsp smoked paprika; 2 tsp ground cumin; 2 tbsp olive oil

Smoky black beans, charred peppers, sweetcorn, tomato rice, lime, and coriander in quick fajita-style bowls.

Plan with this recipe Start cooking Ingredients

40 min540 kcal4 base servingsDinnerVeganGluten FreeFamily Friendly

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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: black beans, basmati rice, red peppers, sweetcorn

Dietary fit: Vegan, Vegetarian, Gluten-free, Dairy-free, Lower Sugar

Serving tip: Reserve some charred peppers for the top so the bowls look fresh rather than all one colour.

Charred Pepper Black Bean Fajita Rice plated and ready to serve.

Image: Shop Sorted generated asset

Nutrition

Estimated nutrition per serving

540 kcalEstimated 3 of 5 a day

Typical values	per serving
Energy	540 kcal
Protein	18g
Carbohydrate	60.8g
of which sugars	10.9g
Fat	19.2g
of which saturates	5.4g
Fibre	10g
Salt	1g

Ingredients

What you need

300g basmati rice
2 tins black beans
2 red peppers
1 red onion
200g sweetcorn
1 tin chopped tomatoes
2 lime
20g coriander
2 tsp smoked paprika
2 tsp ground cumin
2 tbsp olive oil

You'll also need

wide lidded pan, sieve, knife, chopping board

Method

Step by step

Up to 8 clear steps

Step 1
Prep the vegetables
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.
12 min
Step 2
Char the peppers
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.
8 min
Step 3
Toast the rice and spices
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.
2 min
Step 4
Simmer the rice
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. Add a small pinch of sugar only if the tomatoes taste sharp.
16 min
Step 5
Rest and brighten
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.
6 min
Step 6
Serve the bowls
Spoon the rice into bowls, top with the reserved charred peppers and onion, scatter over the remaining coriander, and serve with lime wedges.
3 min

Charred Pepper Black Bean Fajita Rice with Lime and Coriander

What you need

You'll also need

Step by step

Prep the vegetables

Char the peppers

Toast the rice and spices

Simmer the rice

Rest and brighten

Serve the bowls

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Smoky Mushroom Black Bean Peppers with Lime and Coriander