150gbrown rice - should be able to cook in around 25mins
400gcan chopped tomatoes
1Tbspapple cider vinegar
1/2 to 1tspsmoked paprika
400gcan red kidney beans
75ggrated mature cheddar cheese
1large handful freshly chopped coriander + some more to serve
Heat 3 Tbsp of olive oil in a large oven proof frying pan or shallow casserole.
Add finely chopped onion and crushed garlic. Fry gently until soft.
Cut red pepper in 1cm dice [0.9 inch].
Add rice to onion mixture. Stir to coat all over.
Add diced pepper, chopped tomatoes, tomato paste, apple cider vinegar, vegetable stock, water, spices and oregano.
Stir well. Bring to a boil. Reduce the heat to medium and cook covered with a lid for 10 mins. Remove lid and continue to cook for another 20 mins or so until the liquid has thickened and the rice is cooked.
Rinse and drain corn and red kidney beans.
Add to pan with 1/2 of the grated cheese and a large handful freshly chopped coriander. Stir together.
Put the grill on. Sprinkle the other half of the cheese ove the rice dish. Grill until cheese has melted.
Serve straight away with a sprinkle of chopped coriander on top.