Bunch of fresh coriander (cilantro), roughly chopped
Salt + pepper, to taste
To serve (optional):
Roasted red peppers
Fresh coriander (cilantro), roughly chopped
Instructions
Heat the oil in a large saucepan
Once the oil is hot, add the onion and garlic and fry for around 10 minutes until softened
Add the smoked paprika (and cayenne pepper if using) and fry for a further couple of minutes until fragrant
Add the rice and fry, stirring frequently, for about 5 minutes
Add the stock cube, tomatoes, black beans and water and bring to the boil
Cook for 10-15 minutes until rice is softened (taste a little and check) - add more water and cook for longer if necessary
Taste and add extra salt if necessary. If it tastes too acidic because of the tomatoes, add a small amount of sweetener of choice to balance out the flavours
Once the rice has cooked, add the coriander, stir and leave to sit with a lid on for 5 minutes before serving
To serve (optional):
Top with roasted sweet red peppers and scatter over extra chopped coriander