Bean rice bowls

Ingredients

• Rice (dry)160g
• Black beans (drained)240g
• Bell pepper (raw)300g
• Onions (raw)100g
• Fresh tomatoes (raw)200g
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g
• Recipe water (raw)300ml

Method

1. Rinse 160g rice. Put in a saucepan with 300ml recipe water; confirm the ratio on your rice packet. Bring to a boil, cover and simmer 12–18 minutes until tender, then rest five minutes.
2. Dice 100g onions, 300g bell pepper and 200g fresh tomatoes. Heat 15ml olive oil in a deep skillet. Soften onion for three minutes, then pepper for five to seven minutes.
3. Add 240g black beans, tomatoes, 3g salt and 1g black pepper. Stir and cook five minutes until hot throughout.
4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.