Spiced rice & beans

Serves 4 Prep 10 mins Cook 25 mins £1.61 a portion 332 kcals, 9g fat, 1g sat. fat, 3g sugar

200g basmati rice 2 tbsp oil 1 onion, chopped 2cm piece ginger, chopped 2 garlic cloves, finely chopped 1 green chilli, finely chopped 1 tsp each cumin and mustard seeds 400g can black eyed beans/peas,

rinsed and drained 2 bay leaves 1 cinnamon stick 1 tsp turmeric 2 tbsp pumpkin seeds, plain or toasted

Rinse the rice several times in cold water until the water runs clear. Drain well. Heat the oil in a large pan, add the onion and ginger and fry for 5 mins until the onion is lightly coloured. Stir in the garlic, chilli, cumin and mustard seeds, and fry for 1 min.

Tip the rice and beans into the pan and mix well. Add 600ml water, the bay, cinnamon stick, turmeric and a little salt. Bring to the boil, then reduce the heat, cover and gently cook for about 15 mins until the rice is tender. Sprinkle with pumpkin seeds and top with tomato cooler (see recipe, below).

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