1–3T olive oil
1 onion, chopped
1 red pepper, chopped
1 fat garlic clove, crushed
1 red chilli, chopped
1t ground coriander
1t ground cumin
1/2t chilli powder
1½ cups American rice
1×400g tin chopped tomatoes
1/2t dried oreganum
1 tin red beans (optional)
coriander leaves, to garnish
shredded chicken, to serve
Heat the olive oil in a saucepan and soften the onion and red pepper.
Stir in the garlic, chopped chilli, spices and rice for a minute or two.
Add the tomatoes, oreganum and salt, and cook for a few minutes.
Fill the tomato tin with water and add to the mixture, then bring to a simmer.
Add the drained, rinsed beans, if using.
Reduce the heat, cover and cook for 15 to 20 minutes or until the rice is tender and the liquid absorbed. Season to taste and garnish with coriander leaves.
Serve with shredded chicken. Serves 6
Recipe Phillippa Cheifitz Photograph Jac de Villiers
This recipe originally appeared in HL Food 2014