One-Pot Mexican Kidney Bean and Rice Recipe - WellBeing Magazine
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Fine-mesh sieve
- Grater
- Wooden spoon
- Serving bowl
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
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