Brown rice with black beans, corn and peppers

Ingredients

For 1 serving

• Brown rice60 g
• Cooked black beans130 g
• Canned sweetcorn50 g
• Bell peppers0.5
• Red onion30 g
• Chopped tomatoes80 g
• Paprika2 g
• Cumin1 g
• Extra virgin olive oil10 g
• Lime juiceto taste
• Saltto taste

In season: July – September

Method

1. Bring a pan of water to the boil, add salt and cook the brown rice for 35 minutes over medium heat, until tender; drain.
2. Meanwhile chop the red onion; deseed the pepper and cut it into 1 cm dice. Rinse and drain the black beans and sweetcorn.
3. When the rice has 20 minutes left, heat the olive oil in a frying pan over medium heat and fry the onion and pepper for 5–6 minutes, until soft; add the paprika and cumin and stir for 30 seconds, until fragrant.
4. Add the tomato pulp, beans, sweetcorn and a pinch of salt and cook for 10 minutes over medium-low heat, until the sauce thickens; if it dries out too much, add a splash of water.
5. Serve the beans over the rice and finish with the lime juice just before eating.