Mexican rice & bean bake

This bake has a relatively long cooking time, but a quick and easy prep time. A great dish for during the week – when you can pop dinner on, and get some other things accomplished whilst it bakes.

You will need a decent size frypan for this recipe, or alternatively, you can transfer and mix all of the ingredients into a large bowl – once you have taken the onion mixture off the heat.

serves 4

ingredients

swig of organic olive oil
1 finely diced red onion
2 garlic cloves finely diced
1/4 cup organic passata
1 tbsp ground cumin
1/2 tsp paprika
pinch chilli powder
himalayan sea salt & cracked black pepper
1 & 1/2 cups brown rice
3 cups organic vegetable stock (heated)
400g organic mixed beans
shredded spinach leaves
2 cups fresh corn kernels
1/2 cup pitted and halved kalamatas
1 lime juice
fresh coriander leaves
grated goats cheese

2 spring onions
lime wedges

method

Preheat the oven to 175 degrees (fan forced).

Heat the olive oil in a large frypan over a medium heat. Sauté the onion until translucent. Add the garlic and sauté for 1 minute.

Add the cumin, paprika, chilli powder (add as much or as little as you like) and season with sea salt and cracked pepper.

Continue to sauté until fragrant. Stir in the passata and cook for a further 5 minutes. Take off the heat.

Add the un-cooked rice, heated vegetable stock, mixed beans, shredded spinach leaves, corn and kalamatas to the frypan. Squeeze with lime juice, scatter the coriander leaves and gently mix through. Pour mixture into a large square baking pan and top with grated goats cheese.

Cover and bake for 1 & 1/2 hours, or until the rice is cooked.

Serve in bowls with a dollop of plain yoghurt, lime wedges and finely sliced spring onions.

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