This recipe was adapted from the BOSH website. – Link here
It’s been adjusted slightly as the original calories were 900 per serving for 2 servings
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| Prep Time | 5 Minutes |
| Cook Time | 30 Minutes |
| Servings |
Servings
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Ingredients
- 1 Whole Yellow Pepper
- 1 Whole Red Pepper
- 1 tsp Paprika
- 2 tbsp olive oil 25g
- 1 medium onion 150g
- 2 cloves garlic
- 30 g fresh coriander leaves
- 1 can Black beans 400g can - 240g drained
- 200 g long grain rice
- 1 tsp ground cumin
- 1 whole red chilli
- 1 tsp dried oregano
- 2 whole bay leaf
- 400 ml water
- 300 g kale
- 2 tbsp Soy Yoghurt or other yoghurt
- 2 tbsp tomato salsa
- 1 whole lime
Ingredients
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Instructions
Pepper prep
- Trim, deseed and cut the peppers into 2cm chunks, place the chunks in a bowl, drizzle over 1 tbsp olive oil, sprinkle with smoked paprika, 1 tsp salt and toss to coat. Spread the pepper out on a baking tray, put the tray in the oven and bake for 30 minutes until tender
Veg Prep
- Wash the rice under cold water Peel and dice the onion Peel and grate 2 of the garlic cloves Pick the coriander leaves, finely slice the stems Destem and shred the kale
Cooking
- Add the onion and saute for 5-6 minutes until translucent
- Add the garlic and coriander stems and stir for 2-3 minutes
- Add the cumin, oregano, dried red chilli and bay leaves
- Add the rice and the black beans (including the liquid in the can) and stir for 1 minute
- Add the water to the pan, bring to the boil, reduce the heat to a gentle simmer, put the lid on and cook for 20-25 minutes until all the water has been absorbed
- Add the roasted peppers, half the coriander leaves and shredded kale to the pan 5 minutes before the end of cooking
- Remove the bay leaves from the pan, fluff the rice with a fork, folding the vegetables into the rice, taste and season to perfection with salt and pepper
Presentation
- Plate up 1/4 of the rice, garnish with 1/4 the remaining coriander leaves, spoon over 1/2 tbsp yoghurt, 1/2 tbsp salsa and serve
Recipe Notes
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