Sometimes I just don’t feel like cooking but I am starving! This is quick and easy to throw together, tantalizes you as it simmers on the stove and rewards your taste buds when it is served up on a bed of fresh spinach and topped with a bit of shredded cheddar.

I came across this recipe in Betty Crocker [New Cookbook] 8th Edition 1996, page 215, but found it lacking in flavour so changed it up a bit.

1 Tablespoon Olive Oil
1 Onion, chopped
2 cloves Garlic, minced
1/2  each, chopped: Red Pepper, Green Pepper, Yellow Pepper
1 (425g) can Diced Tomatoes
2 cups Long Grain Rice
1 (425g) can Red Kidney Beans, drained and rinsed
1 1/2 teaspoons ground Cumin
1 Tablespoon Oregano
1/2 teaspoon Chili Flakes
1/2 teaspoon Caynne
2 Tablespoons Lime Juice
1 teaspoon Salt

Fresh Spinach
Grated Cheddar Cheese
Fresh Cilantro, chopped
Salsa

In large saucepan (with close fitting lid) heat oil and cook onion until soft and translucent; add garlic and continue cooking for a few minutes.
Add chopped peppers, diced tomatoes, Kidney beans and rice and stir all together.
Add enough water to measure 4 cups all up, including the liquid from the diced tomatoes – I usually add about 2 and a bit cans of water.

Stir in cumin, oregano, chili flakes, cayenne, lime juice and salt.
Heat to boiling, stirring once or twice; reduce heat to low.
Cover and simmer for 25 minutes.
Do not lift cover or stir.
Remove from heat and fluff with fork.

Serve on a bed of fresh spinach, top with a bit of shredded cheddar and chopped cilantro; add a decent splash of salsa.

Serves 8