Mexican Style Rice

INGREDIENTS:

• 2 carrots
• 1 onion
• 1 capsicum
• 1 medium tomato
• 1 can crushed tomatoes
• 2 cups chicken stock
• 1 can black beans, rinsed
• 1 can kidney beans, rinsed
• 2 cups long grain rice
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp minced jalapeno, optional
• 1/2 tsp coriander
• 2 garlic cloves, thinly sliced
• 3 tbsp extra virgin olive oil

METHOD:

1. Heat half of the oil in a large, deep sided pan over medium-high heat. Add the onion, carrots, and garlic. Cook stirring frequently until the onion have become translucent (about 5 minutes)
2. Add the rest of the oil and the rice and stir for one minute.
3. Add the capsicum, tomato, jalapeno, coriander, cumin and oregano and cook for 2 minutes.
4. Pour in the stock, bring it to the boil. Reduce to a simmer and cook, covered, for 15 minutes.
5. Stir in the all the beans.
6. Season to taste with salt and pepper.
7. Garnish with fresh coriander to serve