Rice with Black Beans
A hearty bowl of rice with black beans, brown mushrooms and fresh veg, scented with a blend of spices.
INGREDIENTS
- 200 g Long grain rice
- 400 g Black beans
- 250 g Brown mushrooms
- 1 Carrot
- 0.5 Bell pepper
- 1 Small hot pepper (optional)
- 80 g Leek
- 6 Small tomatoes
- 0.5 Onion
- 3 cloves Garlic
- 2 glasses Vegetable stock
- Dried basil, to taste
- Dried coriander, to taste
- Dried oregano, to taste
- Turmeric, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Salt, to taste
- Ground ginger, to taste
- Fresh coriander, to taste
INSTRUCTIONS
- 1 Slice the leek into thin rounds.
- 2 Dice the onion and the garlic cloves.
- 3 Cut the tomatoes into small pieces.
- 4 Slice the mushrooms and cube the carrot, the bell pepper and the small hot pepper.
- 5 In a large pan, heat a drizzle of olive oil. Add the onion and the garlic and sauté until golden.
- 6 Add the leek and sauté for another 2 minutes.
- 7 Stir in the tomato, mushrooms, carrot, bell pepper and hot pepper.
- 8 Sauté for a few minutes until the veg begins to soften.
- 9 Add the rice and mix well with the veg. Pour in the two glasses of vegetable stock and stir.
- 10 Season with dried basil, dried oregano, turmeric, dried coriander, black pepper, garlic powder, salt and ground ginger. Mix well to distribute the spices.
- 11 Cook over medium heat, adding water gradually as needed until the rice is cooked and has absorbed the flavours.
- 12 When the rice is done, taste and adjust the seasoning if required.
- 13 Serve hot, sprinkled with fresh coriander if you like.
