Spicy Bean Hotpot with Rice Pilaf
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Author: Michael Verhoef Status: published Published: Aug 22,2008 license cc-by-nc-nd tags: Food, Rice, Dinner, 2008, Vegeterian, Stew, Hotpot, Bean, Pilaf,
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Share on TwitterSpicy Bean Hotpot
2 tsp olive oil
2 red chillis (up to you if you want to take the seeds out - I don't)
1 red capiscum, halved, deseeded, finely chopped
1 garlic clove, crushed
1/2 teaspon cumin
200g (1 1/2 cups) frozen corn
1 x 800g can diced tomatoes
1 x 420g can red kidney beans
salt & freshly ground black pepper
light sour cream to serve
corriander (cilantro)
1. Heat the oil in a large saucepan over medium-high heat. Add the capicsum, chili, garlic and cook, stirring for 2 minutes until soft.
2. Add the cumin and cook for 30 seconds or until aromatic, Add the corn, tomato & kidney beans - bring to the boil. Reduce heat & simmer for 5 minutes or until sauce thickens. Season to taste.
Rice Pilaf
1L (4 Cups) Vegetable Stock
2 tbs olive oil
1 brown onion, halved, finely chopped
250g (2 1/4 cups) long-grain white rice
1. Place stock in a saucepan and bring to a simmer over high heat
2. Haet oil in a large heavy-based saucepan over medium-high heat. Add onion & cook for 2 minutes until soft.
3. Add the rice & cook, stirring for 2 minutes or until the rice is coated in the onion & oil mixture (the rice should appear glossy). Add the stock and bring to the boil. Reduce the heat to low and cook covered for 20 minutes or until all the liquid is absorbed. Remove from heat and use a fork to seperate the grains.
Divide the rice amongst the serving bowls and top with spicy bean hotpot, sour cream & corriander (I stirred the corriander through the hotpot)
