Vegetarian Mexican Beans & Rice

Optional extras: you can add are light sour cream, diced avocado and sweet chilli sauce.

Ingredients

• 1 tbsp. olive oil
• ½ onion, diced
• 2 cloves garlic, crushed
• ½ red capsicum, chopped
• 1 tsp. paprika (smoked or sweet)
• ½ tsp. each cumin & coriander, dried
• 1 tsp. oregano, dried
• Pinch chilli, to taste
• 100g cherry tomatoes, halved
• 1 can red kidney beans, drained and rinsed
• 100g mushrooms, chopped
• ½ zucchini, diced
• 1 tsp. brown sugar
• ½ cup vegetable stock (we used Massel)
• ½ cup brown rice, cooked

Method

1. In a non-stick frypan, heat olive oil. Add onion and capsicum, stir frying until softened.
2. Add zucchini, mushrooms and garlic, stir frying for a couple of minutes. Now add beans, stock, sugar, paprika, cumin, coriander, oregano and chilli. Season with salt and pepper. Simmer for 10-15 minutes stirring occasionally. If needed you can add some more water.
3. Add cherry tomatoes in the last couple of minutes of cooking.
4. Serve with brown rice, or quinoa if you prefer.