One-Pot Mexican Kidney Bean and Rice Recipe - WellBeing Magazine

Ingredients

• 1 onion, diced
• 2 cloves garlic, minced
• Olive oil, for cooking
• 2 celery sticks, diced
• 1 red capsicum, diced
• 1 large carrot, diced
• 1 cup basmati rice, rinsed
• 1 tin kidney beans, rinsed
• 1 tin tomatoes
• ½-1 tsp chilli flakes
• ½ tsp ground cumin
• Pinch sea salt & pepper
• 1½ tsp sweet paprika
• 4 cups vegetable stock, plus extra if too dry
• ⅓ cup grated cheese
• Handful fresh coriander, roughly chopped