This recipe owes a debt of gratitude to the Corn, Rice & Bean Burritos Recipe on Taste of Home. I dropped all the dairy ingredients, to make it vegan. Also, I didn’t use any oil, to keep things low fat. Then again, it tastes amazing with a mashed avocado with lemon juice, on top! This brings the calories from fat up to nearly 30%, so I don’t eat this every day.
I’ve started cooking some dishes in my earthenware pot (donabe in Japanese). The cooking time is shorter than using an electrical rice cooker and is really nice to eat from. Some recipes seem to taste better if they’re made in a rice cooker, others in the earthenware pot. It all comes down to personal preference. In this case, I prefer making this Spicy Beans, Corn and Rice recipe in my donabe.
|Spicy Beans, Corn and Rice|| |
- 1 cup of rice (I used mostly white with a little bit of brown) – 150g
- 1 rice cup of beans (tinned or rehydrated and cooked) - 110g
- 1 rice cup of tinned sweetcorn - 120g
- ½ onion - 50g
- 1 small green pepper - 25g
- 1 heaped teaspoon of low salt vegan bouillon
- 1 heaped teaspoon of cumin
- 1 teaspoon of chili powder
- black pepper
- 220 ml water
- 1 avocado
- ½ lemon (juiced)
- Wash the rice as normal (see how to wash rice). Drain off all the water.
- Add the black beans (rinse if tinned) and sweetcorn (drained and rinsed).
- Chop the ½ onion and green pepper.
- Add the bouillon and spices then add the chopped vegetables.
- Pour in the water.
- Put the lid on and cook on a medium/high heat until the water starts to boil.
- Check regularly because it will boil over if we're not careful!
- As soon as the water begins to boil, reduce to a low heat for 13 minutes.
- You can then eat straight away or let the dish stand for a couple of minutes before devouring it.
- Simply mix the lemon juice with a ripe avocado.
- Scoop on top of the Spicy Beans, Corn and Rice when you're ready to eat.