1 can mixed beans
2 cups rice
passata or canned tomatoes
1 bell pepper
1 stick celery
black pepper and salt to taste
1 clove garlic
Prepare your vegetables and dice into approx 1 cm pieces.
Get your rice ready and boil or steam (adjust amount according to how many you want to serve. I always make more than I need, I use the leftovers for lunch or freeze a batch).
While the rice is cooking, add the oil to the pan (I use a deep frying pan about 12 inch diameter which is also deeper than a saute pan). Add in your chopped vegetables and saute for about 8-10 minutes until softened. You can add additional also spices at this stage. Smoked Paprika is quite nice. Add in the can of beans and mix well. Turn the heat down.
Prepare your vegetable stock while your vegetable and bean mixture is simmering. I use Kallo Vegetable Stock Cubes - gluten free and suitable for vegan and vegetarians. Add in approx 1/2 to 1 pint of stock. Add in some Balsamic or Red Wine Vinegar. A splash is about enough. Mix well, put the lid on and let simmer for about 10-15 minutes.
Drain the rice and add to the mixture. Then add the passata or chopped tomatoes. Add a good pinch of sugar and salt. Stir well and leave to simmer for a further 10-15 minutes or so, stirring occasionally.
Taste and season if needed. You can also add some chopped parsley or coriander at this point.
It's pretty good on its own or spooned into a tortilla.
Source of recipe: This is my own very special "makey-upey" Mexican bean and rice recipe.