Spicy Bean Hotpot with Rice Pilaf

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Spicy Bean Hotpot with Rice Pilaf

 

 

Rice Pilaf

 

 

4 cups chicken-style stock

8 tsp olive oil

1 brown (yellow) onion, halved, finely chopped

2 1/4 cups long-grain white rice

 

 

1. Place the stock in a medium saucepan and bring to a simmer over

high heat.

 

2. Heat oil in a large heavy-based saucepan over medium-high heat. Add

onion and cook, stirring, for 2 minutes or until soft.

 

3. Add the rice and cook, stirring, for 2 minutes or until rice is

coated in onion mixture. Add the simmering stock and bring to the

boil. Reduce heat to low and cook, covered, for 20 minutes or until

all the liquid is absorbed. Remove from heat. Use a fork to separate

the grains.

 

 

 

Spicy Bean Hotpot

 

 

2 tsp olive oil

1 red capsicum (bell pepper), halved, deseeded, finely chopped

2 tsp finely chopped deseeded fresh jalapeno chilli

1 garlic clove, crushed

1/2 tsp ground cumin

1 1/2 cups frozen corn kernels

one 800 g (28 oz) can diced tomatoes

one 420 g (15 oz) can red kidney beans, rinsed, drained

salt & freshly ground black pepper

1/4 cup vegan sour cream, to serve

fresh coriander (cilantro) sprigs, to serve

 

 

1. Heat the oil in a large saucepan over medium-high heat. Add the

capsicum (bell pepper), chilli and garlic and cook, stirring, for 2

minutes or until tender.

 

2. Add the cumin and cook, stirring, for 30 seconds or until aromatic.

Add the corn, tomato and kidney beans and bring to the boil. Reduce

heat to medium and simmer, stirring occasionally, for 5 minutes or

until sauce thickens slightly. Remove from heat. Taste and season with

salt and pepper.

 

3. Divide the rice pilaf among serving bowls. Top with the spicy bean

hotpot and a dollop of sour cream. Sprinkle with coriander (cilantro)

sprigs and serve immediately.

 

 

Serves 4.