SPICY RED BEANS WITH WHITE RICE

Prep time 15 mins Cooking time 40 mins Serves 6

INGREDIENTS

300g basmati rice 430ml water

1 tbsp olive oil

150g finely chopped onion 3 cloves garlic, finely chopped 150g celery, trimmed, coarsely chopped

200g red capsicum, coarsely chopped

200g button mushrooms, quartered

200g swiss brown mushrooms 1 tbsp Mexican chilli powder 400g canned kidney beans, drained, rinsed

250ml water, extra 250ml tomato purée 140g sour cream

3 green onions, sliced thinly ½ cup lightly packed fresh coriander sprigs

METHOD

Rinse rice in a sieve under cold water until water runs clear; drain well. Place rice in a medium saucepan with the water; season. Cover; bring to the boil. Reduce heat to low; cook, covered, 8 mins or until tender.

Meanwhile, heat oil in a large saucepan over medium heat; cook onion, garlic, celery, capsicum and mushrooms, stirring, 5 mins or until softened. Add chilli powder; cook, stirring, 1 minute or until fragrant. Add beans, the extra water and puree to pan; bring to the boil. Reduce heat to low; simmer, uncovered, 15 mins or until sauce thickens. Season to taste. Divide rice and bean mixture between serving bowls. Serve topped with sour cream, green onion and coriander.