1 tbsp olive oil
1 Shallot sliced
2 cloves of garlic, minced
Half green pepper, de-seeded & chopped
Half red pepper, de-seeded & chopped
2 tablespoons tomato puree
200g red beans, drained & rinsed
60g tinned sweetcorn
225ml vegetable stock
100g uncooked brown rice
1 tsp turmeric
1 tsp cumin
Salt & pepper to taste
What to do:
Heat the oil in a large saucepan over a medium heat.
Sautee the shallot, peppers and garlic for about 5 minutes.
Add turmeric, cumin salt, pepper & tom puree. Reduce heat to low and cook for 2 minutes.
Stir in the beans, sweetcorn and rice.
Add the stock, cover and cook on low for about 40 minutes (stirring now and again) until all the liquid is absorbed and the rice is cooked.