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