1 hr
Not Too Tricky
serves 6
About the recipe
Preparing several different elements, then bringing it all together in a big bowl of deliciousness gets a thumbs up from me every time. Once you’ve cracked this recipe, try inventing your own flavour extravaganza using the same principle.
Ingredients
320g brown rice
1 corn on the cob
1 red onion
2 cloves of garlic
1 fresh jalapeño or green chilli
1 small red pepper
1 small yellow pepper
1 bunch of fresh coriander (30g)
olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 stick of cinnamon
1 x 400g tin of quality plum tomatoes
1 ripe avocado
2 limes
extra virgin olive oil
1 x 400g tin of black beans
½ teaspoon smoked paprika
natural yoghurt
hot chilli sauce
6 wholemeal tortillas
Method
- Cook the rice according to the packet instructions. Once cooked, drain, return to the pan and cover with a lid to keep warm.
- Meanwhile, place a large dry frying pan over a medium heat. Once hot, add the corn and cook for around 10 minutes, or until blackened all over, turning occasionally.
- Peel and roughly chop the onion, then peel and finely slice the garlic, along with the chilli. Deseed and roughly chop the peppers, then pick the coriander leaves, finely chopping the stalks.
- Drizzle 1 tablespoon of olive oil into a large pan over a medium heat, add the onion, garlic, chilli, peppers, coriander stalks and spices, then cook gently for 10 minutes, or until softened and just turning golden.
- Transfer the corn to a board, and once cool enough to handle, stand the corn on its end and carefully trim away the kernels, then add to the veg pan.
- Pour in the tomatoes, breaking them up with a wooden spoon, then add half a tin’s worth of water. Bring to the boil, turn the heat down to low and simmer gently for 30 minutes, or until thickened and reduced, then remove to a bowl.
- Halve and destone the avocado, squeeze the flesh out onto a board, then season with a pinch of sea salt and black pepper. Add a good squeeze of lime juice, a drizzle of extra virgin olive oil, then chop and mix it all together and scrape into a bowl.
- Return the corn pan to a high heat. Drain the beans in a sieve, then rinse with cold water and drain well. Once hot, add the beans and smoked paprika, then fry for 5 minutes, or until crispy and gnarly.
- Divide everything between serving bowls, arranging in separate little piles.
- To finish, add a dollop of natural yoghurt, scatter with coriander leaves, add a shake of hot chilli sauce and serve with the tortillas (serve warm, if you like) and wedges of lime for squeezing over. Mix up all the flavours, then tuck in.
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