75g long grain rice
½ onion – small chopped
2 cloves garlic – finely diced
½ red pepper – deseeded & diced 1 cm
2 tsp smoky Creole blend
½ tin chopped tomatoes
½ vegetable stock cube
¼ butternut squash – peeled & chopped 2cm
¼ large tin sweetcorn
½ tin baked beans – drained of their sauce
- nachos, cheddar cheese, sour cream, jalapenos, tabasco
|Prepare vegetables as described.|
Cook rice until done (after 10 – 12 mins it should be soft to touch), drain & reserve.
In a saucepan over a medium heat, sweat onion with a little cooking oil until soft & translucent (2 – 4 mins).
Add garlic to onions and cook out for 1 minute before adding smoky Creole blend – stir continuously to avoid too much smoke – turn down heat if necessary.
Add chopped tomatoes, water, stock cube, red pepper & butternut squash then stir, simmer and cook for 15 – 18 mins (or until squash is tender).
Stir through drained beans and allow them to warm through and absorb some flavour for 5 minutes.
Finally taste and adjust seasoning (salt, pepper, tabasco & chilli).
Serve with long grain rice and optional extras.