A staple vegetarian dish which is quick and easy to prepare but doesn’t compromise on flavour. Eat this on its own if you are in the early stages post op or add a few slices of avocado and a tablespoon or two of black rice if you are 9 months post surgery or more.
- Prep: 10 Minutes
- Cook: 30 Minutes
- Portions: 4 Cups
Ingredients:
- 1 tbsp olive oil
- 300g mini capsciums, thinly sliced (or 1 yellow capsicum)
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 2 tsp dried coriander
- 2 tsp dried oregano
- 1 pinch chilli flakes (optional)
- 1 tbsp tomato paste
- 2 400g tins of tomatoes
- 1 cup black rice, rinsed
- 1 400g tin of mixed beans, drained and rinsed
- 1 400g tin of kidney beans, drained and rinsed
- Salt and pepper to taste
- 1 medium avocado, sliced
- 1 small bunch coriander, roughly chopped for garnish
Method:
- Place a medium sized saucepan of water on to boil. Once the water has boiled, add the rice and cook for 18-20 minutes
- While the rice is cooking add the oil to a large frying pain and cook the onion and capsicums over a medium heat for 3-4 minutes or until the onion has softened. Add the garlic and cook for a further minute
- Add the herbs, chilli and tomato paste and cook for a minute or so
- Add the tomatoes, season with salt and pepper, then bring to a boil
- Reduce to a simmer and cook for 10-15 minutes or until the sauce has thickened
- Once the rice has cooked, drain and set aside
- Add the mixed beans and kidney beans to the tomato mix and gently stir through
- Serve with the black rice, a few slices of avocado and a sprinkle of coriander on top
