Rice, Beans and Corn

Ingredients:

1 tbsp olive oil

1 large onion, finely diced

1 sweet potato, peeled and cut into small dice

1 red chilli, finely chopped

1 red pepper, diced

6 cloves of garlic, minced

1 tbsp tomato puree

2 tsp ground cumin

2 tsp smoked paprika

1 tsp chilli flakes

100g fresh or frozen sweetcorn

1 x 400g tin of pinto/Borlotti or black beans, drained

500g cooked basmati rice

20g fresh coriander, chopped

juice of 1/2 lime

Method:

1. Heat the oil in a wok over a high heat.  Add the onion, sweet potato and the chilli and stir-fry for 5 minutes.

2. Add the red pepper, garlic and tomato puree and cooked for 2 mins.  Then add the spices - and stir for 30 seconds, before adding the sweetcorn, beans and 2 tbsp of water to life the spices from the bottom of the pan.  Stir-fry for another 3 mins.

3. Add the rice and coriander to the pan, and stir fry for 3 mins.  Then tip in the lime juice and cook for a final 2 mins.  Serve with guacamole and cherry tomatoes.