Ingredients
1 can Black beans (I use Dunn’s River from Tesco) 1/2 Medium onion, chopped 1 can Chopped tomatoes 165g Sweetcorn (equates to a drained 198g can) 2tsp Chilli powder 2tsp Cumin 1tsp Garlic powder/ 2 cloves Garlic (whatever you have lying around) 80g Mixed peppers (Asda is excellent for bags of these frozen beauties- it’s lazy, yes, but I like to get my money’s worth out of food so I avoid perishables where possible.) 5 sprays Neutral-tasting oil (with a standard 2 calories per spray bottle) 2tsp Stevia 120g Brown rice (raw weight as always)
Method
Chop the onion, spray the oil into the bottom of a large cooking pot and fry the onions on a medium heat.
Rinse your rice and cook for 26 minutes.
While the rice is cooking, add all the ingredients but the black beans to the pot. Cover and allow to simmer for 10 mins.
After simmering, add the black beans. Cover again and give another 10 minutes. Serve over rice. This recipe serves 2.
Per Serving:
471 Calories 14.3g Protein 6.4g Fat 65.8g Carbs