Red Rice Burrito Bowl

Pictured at right

Red rice can be served hot or cold and makes the perfect side dish for Mexican-inspired meals or as the base of these burrito bowls adorned with tasty toppings.

3 tablespoons olive oil

1 onion, finely diced

3 cloves garlic, crushed

1 red capsicum, finely chopped

2 cups long-grain white rice

1 cup tomato purée

2 cups liquid vegetable stock

1 teaspoon ground cumin

½ teaspoon chilli powder

1 teaspoon dried oregano

Salt and freshly ground black pepper ¼ cup chopped coriander

Juice of 1 lime

TOPPINGS

1 avocado, sliced

400g can black beans, rinsed and drained 1 cup corn kernels

1 cup cherry tomatoes, halved

Cos lettuce leaves

Sliced green or jalapeño chilli

Heat the oil in a pot set over a medium heat. Add the onion and sauté for 3-5 minutes then add the garlic and cook for 30 seconds more.

Add the remaining ingredients except the coriander and lime juice. Bring to the boil, cover and reduce the heat to low. Simmer very gently for 15-20 minutes or until all the liquid is absorbed. Stir halfway through to make sure nothing is sticking to the bottom of the pot.

Turn off the heat and let sit, covered, for 5 more minutes to finish cooking. Fluff up the rice with a fork, season well and stir in the coriander and lime juice.

Serve the red rice in bowls with the toppings of your choice. Serves 6