Beans and Rice

A vegan classic! Cheap, easy and very tasty.

• 1 1/2 cups brown rice
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 red bell pepper, chopped
• 1 tbsp minced jalapeno
• 1 1/2 tbsp olive oil
• 1 tsp garlic, minced
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1 tin of tomatoes
• 1/2 tbsp tomato puree
• 1 tin of kidney beans
• 1/2 cup vegetable stock
• 1 handful of coriander, chopped

1. Put the rice on to boil and drain when ready.
   
2. While the rice is cooking, heat the olive oil in a large pan and fry the onion, pepper, celery and jalapenos until the onions are soft and translucent.
3. Add the garlic cumin, chilli, salt and pepper and saute for a further 2 minutes
4. Add the kidney beans, tinned tomatoes, puree and stock. I also added a squeeze of agave at this point to sweeten up all that tomato. Simmer for 15-20 minutes.
5. Stir in the coriander and the rice and serve!