Flavorful Mexican Rice and Beans Recipe for Busy Nights - Beard and Bonnet

Ingredients

• 2 cups / 1 can (540 milliliters) cooked black beans or pinto beans (drained and rinsed)
• 1 cup / 200 grams white basmati rice (thoroughly washed)
• 1 cup / 125 grams frozen corn kernels (or fresh corn)
• 1 cup / 240 milliliters low-sodium vegetable broth (or as required)
• 1 ½ cups / 200 grams onion, chopped
• 1 cup / 150 grams green bell pepper, chopped
• 1 cup / 150 grams red bell pepper, chopped
• 2 tablespoons garlic, finely chopped
• 1 ½ cups / 100 grams green onion, chopped (garnish)
• ½ to ¾ cup / 20 to 30 grams cilantro (coriander leaves), chopped (garnish)
• 3 tablespoons olive oil
• ¾ cup / 175 milliliters strained tomatoes / passata / tomato puree
• 1 teaspoon cumin
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper (or to taste)
• 1 ¾ teaspoons pink himalayan salt
• ½ teaspoon black pepper
• Optional: lime or lemon juice to taste
• 1 tablespoon extra virgin olive oil (drizzle)