Mexican Black Bean Rice Bowl
Bowl of rice and black bean mix, cooked with cumin, diced red pepper, sweetcorn, and lime, then served together.
- 150 g basmati rice
- 400 g black beans
- 150 g sweetcorn
- 1 whole red pepper
- 1 whole lime
- 1 tsp ground cumin
- 2 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Rinse rice until water runs clear, then cook in a saucepan with 300ml water for 15 minutes until tender
- Step 2
Meanwhile, dice the red pepper and drain the black beans
- Step 3
Heat olive oil in a frying pan over medium heat, add diced pepper and cook for 4 minutes
- Step 4
Add sweetcorn, black beans, and cumin to the pan, cook for 3-4 minutes until heated through
- Step 5
Season the bean mixture with salt, pepper, and juice from half the lime
- Step 6
Fluff the cooked rice with a fork and divide between bowls
- Step 7
Top rice with the black bean mixture and serve with remaining lime wedges
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