Dr Mobeus
Spicy Black Bean and Sweetcorn Salsa Rice
This is the kind of meal that proves budget eating doesn’t have to be boring. It’s bright, zesty, filling and costs less than 50p per portion. The combination of black beans and rice gives you complete protein, the sweetcorn adds sweetness and texture, and the lime and coriander bring everything alive.
This works equally well as a warm dinner or a cold lunch the next day. Pack it in a container with a separate wedge of lime and it’s a fantastic work lunch that costs a fraction of what you’d pay at a meal deal. Double the recipe and feed a crowd – it’s perfect for barbecues and buffets.
Spicy Black Bean and Sweetcorn Salsa Rice
Ingredients
Method
- Cook the rice according to packet instructions. Drain and set aside.
- Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the red onion and red pepper and cook for 5 minutes until soft.
- Add the sweetcorn, cumin and chilli flakes. Cook for 3 minutes until the sweetcorn is lightly charred.
- Stir in the black beans and cook for 2 minutes until heated through.
- In a small bowl, whisk the lime juice, remaining olive oil, salt and pepper to make a dressing.
- Combine the rice, bean mixture and dressing in a large bowl. Toss through the chopped coriander and serve warm or cold.
Tips and Variations
Add half a diced avocado on top if you can get one cheap – it adds creaminess and healthy fats. A dollop of natural yogurt or sour cream cools down the chilli if you’re serving kids. The rice keeps in the fridge for 3 days and the flavours get better overnight.
