Recipe & image taken from
Serves 2
Extra
Easy – syn free per serving
3/4 cup (178ml) of long grain
brown rice
1 cup (240ml) of passata
2 jalapeno peppers, (seeds
removed)
1 small onion
2 cloves of garlic
2 tablespoons of tomato paste
2.5 cups (600ml) of chicken stock
Pam or Frylight spray
1 cup (240mls) of tinned black
beans
Add passata, tomato paste,
jalapeno’s, onion and garlic to a mini food processor and do a couple of
whizzes of the blade.
Spray a large sauce pan over a
medium high heat with some Frylight or Pam spray and add this to the pan,
frying for approx 5 mins until softened.
Stir in the rice and add the
stock. Bring to a boil and then reduce heat, cover and simmer until stock is
almost absorbed. Remove heat, but leave covered for about 10 mins, the rice
will continue to cook from the steam.
Preheat oven to 180c or 350f (gas
mark 4)
Mix black beans into rice and add
to an oven proof dish and bake for approx 15 mins.
Serve topped with fresh chopped
coriander and some lime wedges.
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