Rice and Black Bean Burrito Bowl
Super quick, Super easy and Surprisingly amazingly delicious. Gethin loved picking up the beans with his fingers!
150g basmati rice
1 tbsp olive oil
1/2 onion, finely diced
1 celery stick, trimmed and finely diced
1 small garlic clove, finely chopped
½ tsp smoked paprika
1/2 tsp cumin
1 small red pepper, deseeded and finely diced
1 x 400g tinned black beans, drained and rinsed
250ml vegetable stock
1 ripe avocado, thinly sliced
40g feta, crumbled
chilli sauce (optional)
tortilla chips (optional)
Put the rice in a pan with 300ml (1⁄2pt) water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Cover the pan and simmer for a further 5 minutes. Remove the pan from the heat and set aside, covered.
Meanwhile, heat the oil in a large frying pan. Add the onion and celery and fry for 5 minutes, or until softened. Stir through the garlic, paprika and cumin. Cook for 1-2 minutes. Stir through the red pepper, black beans and stock. Simmer for 10 minutes; season to taste.
Divide the rice and beans between warmed plates and top with the sliced avocado, crumbled feta and a drizzle of yogurt. Serve with chilli sauce and tortilla chips, if you like.