1 Place the rice and stock in a large pan and bring to the boil. Reduce the heat and simmer for 15-20 minutes until all the liquid is absorbed and the rice is tender.
2 Heat the oil in a large frying pan and cook the onion, garlic and chilli for about 5 minutes until the onion is transparent. Stir in the ground coriander and cook for a minute then add the red and yellow peppers and baby corn. Cook for a further 5-8 minutes until softened, then stir in the rice and black-eyed beans.
3 Heat through for 2 minutes, stirring constantly. Add the fresh coriander and season. Serve immediately with an avocado salad and soured cream, if desired.
Nutritional
information per serving
Per serving:
371 calories fibre 4g carbohydrate 65g fat 9g sat. fat 1g protein 12g added sugar none salt 0,57g
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