This is one of those simple meals where you throw everything into a pot, give it a good stir and chuck it in the oven. Forty minutes later you’re rewarded with a hearty, savoury, cosy, one-pot-wonder, which delivers protein, fibre and veges.
Serving-wise, it’s pretty versatile – enjoy it on its own, put it alongside a bowl of bean nachos or a crisp salad, or scoop it into tortillas/wraps with crunchy greens.
The dish itself is pretty light on spice, but feel free to play around with optional extras when you dish it up – bump up the flavour with salsa or spiced mayo, add some creaminess on top with cheeze, sour cream, or guacamole. Or go wild and add the lot.
1 cup uncooked white rice *
2-3 cloves garlic, crushed
1 ½ cups diced veges of choice **
1 can black beans, drained
1 can corn kernels, drained
1 cup milk of choice (I’ve tried soy & coconut)
1 ¾ cups water
½ cup tomato paste
2 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
Optional extras to add to cooking:
diced capsicum
sliced black olives
Optional extras for serving:
Dairy-free cheese Guacamole
Dairy free sour cream Salsa
Chipotle mayo Sliced jalapeños
Diced tomato Lime wedges
* use long grain white rice, like basmati or jasmine, not short grain
** for the veges, I usually dice a combination of whatever I have in the fridge, like broccoli, cauliflower, beans, carrot, zucchini… Dice them up fairly small.
Heat the oven to 200 C fan bake. Grab a large pot or casserole dish – make sure it has a lid and is safe to go into the oven.
Add all the ingredients into the pot and stir well to combine, making sure the rice is well covered. Pop the lid on and bake for 40-45 mins. Stir well, the rice should be tender. If a few grains are still firm, pop the pot back into the oven for a few more minutes, or leave it to stand for five minutes, with the lid on, to steam a bit more. Enjoy!
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