Sure rice is nice, but baked rice packed with hearty black beans, smoky Mexican spices and crunchy red peppers, all chucked into a simple one-pot dish you can have on the table in 30 minutes? Now that's what we call a midweek dinner HERO.
<item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>2 tsp smoked paprika<item-todo-done><item-todo-done>1 tbsp chipotle paste<item-todo-done><item-todo-done>285g brown rice<item-todo-done><item-todo-done>3 knob plant-based butter<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>2 red bell peppers<item-todo-done><item-todo-done>1 x 400g can of black beans - or kidney beans<item-todo-done><item-todo-done>1 vegetable stock cube<item-todo-done><item-todo-done> salt<item-todo-done><item-todo-done> Drizzle of olive oil<item-todo-done>
<item-todo-done> Pinch of chilli flakes<item-todo-done><item-todo-done>2 ripe avocado<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> Pinch of chilli flakes<item-todo-done>
Preheat oven to 180˚C, fan setting | 1 large baking tray