Allow me to demonstrate a quick and easy Mexican style rice and bean meal that your friends will love. This dish is made even more flavorful and healthful by the addition of peppers, parsley, lemon juice, and fragrant basmati rice. Spices like cumin, paprika, and cayenne, together with strained tomatoes, give this dish the taste we associate with Mexican cuisine.
This is perhaps one of the simplest, tastiest, and most fragrant Vegan dishes you could whip up in your home in a hurry.
Ingredients:
- 150 g White Basmati Rice
- 1 Can (~250 g) Cooked Black Beans
- 3 Tablespoon of Olive Oil
- 1 medium onion
- 3 multi colored Bell Peppers
- 4 cloves of garlic
- 150 ml Passata / Tomato Puree
- 1 Teaspoon Cumin
- 1 Teaspoon Paprika powder
- Cayenne Pepper to taste
- 100 g Frozen Sweet Corn
- 200ml Chicken Broth
- spring onion to taste
- a bunch of parsley
- juice of half lemon
- salt, pepper
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