Mexican rice

A dish that’s easy to whip up with a few cupboard essentials, making it a midweek lifesaver.

Ingredients

• Spray oil
• 2 red onions, diced
• 2 red peppers, diced
• 2 tsp smoked paprika
• ¼ tsp ground cinnamon
• 1 tsp garlic granules
• 1 tsp onion granules
• ½ tsp chilli flakes
• 150 g brown rice (dry weight), cooked
• 2 green peppers, diced
• 1 tin black beans, drained
• 1 tin red kidney beans, drained
• ½ bunch coriander, roughly chopped
• 20 cherry tomatoes, cut in half
• 6 spring onions, sliced
• 1 tin sweetcorn
• 250 g soya yoghurt
• 4 wholemeal wraps, to serve

Method

1. Heat the oil in a large frying pan, add the onions and peppers and cook until tender.
2. Add the paprika, cinnamon, garlic and onion granules and chilli flakes to the pan and cook for a further 2 minutes. Add the rice, sweetcorn, kidney beans and black beans; combine thoroughly and cook.
3. When everything has heated through, add the cherry tomatoes, spring onions and coriander and leave to rest for 5 minutes to let the flavours infuse.
4. Divide the rice into 4 equal portions and top with soya yoghurt. Serve with the wraps – these can also be cut into triangles and baked in the oven to make tortilla style crisps or baked inside bowls to make taco bowls.