Name: Corn, capsicum and black bean smoked paprika rice
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1-2 tbsp oil; 1 onion, diced; 1 large red capsicum, cored, diced; kernels of 2 corn cobs (or 300g can corn, drained); 1/2 teaspoon smoked paprika; 400 gram can tomato purée (or can tomatoes, blitzed); 3/4 cup chicken or vegetable stock (check label if eating gluten free); 1 1/2 cup long-grain rice; 3/4 teaspoon salt; 400 gram black beans (or red kidney beans), rinsed and drained; 1/2 cup chopped coriander (leaves and stalks)

Corn, capsicum and black bean smoked paprika rice

This Nadia Lim recipe is a winner! Capsicum, corn, black beans and smoked paprika come together to create a delicious gluten-free rice salad. Serve with your favourite South American inspired mains and enjoy!

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Ingredients

1-2 tbsp oil

1 onion, diced

1 large red capsicum, cored, diced

kernels of 2 corn cobs (or 300g can corn, drained)

1/2 teaspoon smoked paprika

400 gram can tomato purée (or can tomatoes, blitzed)

3/4 cup chicken or vegetable stock (check label if eating gluten free)

1 1/2 cup long-grain rice

3/4 teaspoon salt

400 gram black beans (or red kidney beans), rinsed and drained

1/2 cup chopped coriander (leaves and stalks)

Method

1.Heat oil in a large pot on medium heat. Cook onion, capsicum and corn for about 5 minutes until soft. Add paprika and cook for 2-3 minutes.

2.Stir in purée, stock, rice and salt. Cover with a tight lid and bring to boil. As soon as it boils, turn to low and cook, covered, for 18 minutes. Turn off heat and leave to steam, covered, for 10 minutes.

3.Fluff up rice and toss with beans. Scatter coriander on top just before serving.