Jess Prescott’s Pumpkin and black bean baked rice Recipe | Samsung Food App

Ingredients

• generous glug of olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1½ teaspoons ground cumin
• 1½ teaspoons ground coriander
• 1½ teaspoons sweet smoked paprika
• 440g (generous 2 cups) long-grain white rice
• 400g tin black beans, drained and rinsed (or 260g/1½ cups beloved black beans, drained but not rinsed)
• ¼ pumpkin (approx. 500g), halved, seeded and cut into 5mm-thick wedges
• 2 teaspoons salt
• 1 litre (4 cups) water
• 2 tomatoes, finely chopped
• 1 fresh jalapeno (or ½ green capsicum if you can't do spicy), seeded and finely chopped
• handful of fresh coriander leaves, finely chopped
• 1 ripe avocado, peeled and diced
• 1 lime, halved
• vegan sour cream or cashew cream