Mexican Beans, Herb Rice

SERVES 4

MEXICAN BEANS

What you need:

1 cup kidney beans or rajma, boiled

½ onion, chopped

2 cloves garlic, minced

½ yellow or green pepper, finely chopped

1 red chili, whole

2 tomatoes, finely chopped

2-3 tbsp tomato puree

½ tsp cumin

½ cup corn, boiled

Olive oil

Fresh coriander

Putting it all together:

In a deep saucepan, heat 2 tbsp olive oil. Sauté the onions and garlic.

Pierce the red chili and add. Add the peppers and cook.

Add the fresh tomatoes and tomato puree, beans, salt and pepper, oregano, cumin and a half cup of water. Let it come to a boil and simmer until thick.

Add the corn.

Take off heat and add fresh coriander. Serve with fresh avocado slices and herb rice.

HERB BROWN RICE

What you need:

1 small onion, finely chopped

2 cups cooked brown rice or your choice of rice

½ cup chopped coriander

½ cup chopped parsley

2 tbsp butter

Salt and pepper

Putting it all together:

1. Heat 1 tbsp olive oil and 1 tbsp butter in a pan and cook the onion and add half the herbs.

2. Season well. Add in the rice and toss together

3. Add the remaining herbs and butter.