Black bean and corn rice bowls
Zingy lime rice with smoky beans, sweetcorn and peppers. Tasty cold or warm.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Basmati rice250 g
- Black beans (tin)2 tins
- Sweetcorn (tin)1 tin
- Peppers1 pepper
- Limes2 limes
- Mature Cheddar80 g
- Fresh coriander1 bunch
Also uses from the cupboard: table salt, ground black pepper, paprika, ground cumin. Missing any? You can add them to your shop on the shopping list.
Usually contains: Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cook the rice following the pack instructions, then stir through the juice of half the limes and a pinch of salt.250 g basmati rice2 limes
- Chop the pepper. Put it in a pan with the drained black beans, the drained sweetcorn, a pinch of cumin, a pinch of paprika and 2 tablespoons of water. Warm over a medium heat for 5 minutes.2 tins black beans1 tin sweetcorn1 pepper
- Spoon the beans over the rice. Top with grated cheese and chopped coriander if you are using them, and the rest of the lime cut into wedges.80 g mature cheddar1 bunch fresh coriander
Let the beans catch slightly in the pan before stirring. The toasty bits taste smoky.
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