(I use a variety of different beans, garnish w/ fresh mushrooms, tomato, avocado, homemade cashew cream)
RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water) – I recommend long grain brown rice, just cook a bit longer
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed) – I recommend salt-free, home cooked
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion – Chopped
1 Cup / 150g Green Bell Pepper – Chopped
1 Cup / 150g Red Bell Pepper – Chopped
2 Tablespoon Garlic – finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin or Menudo seasoning
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 225ml Vegetable Broth (low sodium) Salt to Taste (perhaps add 1+3/4 Tsp of Pink Himalayan Salt)
Garnish: Green Onion, Cilantro, Lime or Lemon juice