An easy & colourful dish with the beautiful sweetness of fresh corn and capsicum.


  • 2 cups long grain rice

  • olive oil

  • 2 cobs of fresh corn

  • 1 red capsicum

  • 1 red onion

  • 1 red chilli

  • 2 tsp ground coriander

  • 1 tsp cayenne pepper

  • 1 x 400g tin red kidney beans

  • 2 fresh tomatoes

  • 1 cup cooked green peas / beans (optional, frozen is fine)

  • 3 tbsp fresh lime juice

  • 2 tbsp olive oil, extra

  • fresh coriander leaves

  • tasty cheese, to serve

  • salt and pepper to taste


  • 1.

    Rinse the rice under running water and then cook in a microwave rice cooker with 3 cups vegie stock or water, for 15 minutes on high.

  • 2.

    Meanwhile, drain the kidney beans, chop all of the vegetables finely (except the corn). Remove the corn husks and discard. Boil a pot of water and add the whole corn cobs. Cook for about 10 minutes or until bright yellow and tender. Drain, and cut the kernels off the cob with a knife (run it down the length of the corn, holding it carefully with tongs or a tea towel as it will be very hot).

  • 3.

    Once the rice is ready, heat a frying pan or wok with some oil. Quickly sauté the capsicum, onion, chilli and spices. When starting to soften, add the cooked rice, kidney beans, fresh tomato and peas/beans (if using). Toss everything together and cook for a minute or two.

  • 4.

    Tip into a large serving bowl and pour over the lime juice and olive oil. Top with coriander leaves and toss. Serve into individual bowls, and add grated cheese & salt and pepper.

  • 5.

    You could also serve with accompaniments of sour cream or guacamole if desired.


For non-vegetarians, add 250g of beef mince to the sauteed capsicum and onion, and cook until browned before adding the rice and other ingredients.
Can be made with pre-cooked rice and/or frozen corn to save even more time.

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