A staple starch side dish, which would perfectly accompany any barbecue or spicy stew.
Wash and drain the rice.
Peel and finely dice the onion.
Peel and dice the pepper into centimeter cubes.
Peel, deseed and dice the tomatoes, discard the seeds.
Seperate the coriander leaves from the stalks.
Slice the stalks finely and roughly chop the leaves.
Wash and drain the beans.
Heat a large pan and add a drizzle of olive oil followed by the onion and a pinch of salt.
Sweat the onion for 4-5 minutes, then add the pepper and coriander stalk.
Continue to cook until the onion has become transluscent.
Add the drained rice and the remaining seasoning.
Add the water and bring to the boil.
When boiling,cover with a lid and reduce the heat to a simmer for 10 minutes.
Take the pan off the heat and allow to stand covered for a further 10 minutes.
Remove the lid and fluff the rice.
Add the beans and diced tomato and a drizzle of olive oil , then cover again until ready to serve.
Serve sprinkled with the chopped coriander leaves.
«Standing the pot covered off the heat after cooking helps the rice to unstick from the sides of the pot»