Spicy Bean and Rice Pilaf

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Spicy Bean and Rice Pilaf

 

 

4 teaspoons olive oil

1 onion, roughly chopped

1 stick celery, trimmed, thinly sliced

2 garlic cloves, crushed

2 teaspoons chilli powder

1 1/2 cups long-grain rice, well rinsed

3 cups low-salt vegetable stock

400 g (14 oz) can red kidney beans, rinsed, drained

 

Avocado Salsa:

 

1 avocado, halved, cut into 1 cm (3/8 " ) cubes

4 teaspoons lemon juice

1/3 cup coriander (cilantro) leaves, chopped

 

 

1. Heat oil in a large saucepan over medium heat. Add onion and

celery. Cook, stirring occasionally, for 7 minutes or until soft.

 

2. Add garlic and chilli powder. Cook for 30 seconds.

 

3. Add rice and stir to coat in mixture.

 

4. Add stock to saucepan. Cover with a tight-fitting lid and bring to

the boil. Reduce heat to very low. Cook for 15 minutes or until rice

is tender.

 

5. Remove lid and sprinkle kidney beans and tomatoes over rice. Cover

with lid and turn off heat. Stand for 5 minutes.

 

6. Make avocado salsa: Drizzle avocado with lemon juice. Add coriander

(cilantro). Stir gently to combine.

 

7. Using a large metal spoon, fold beans and tomatoes through rice pilaf.

 

8. Divide between bowls. Top with salsa and serve.

 

 

Serves 4.