Ingredients:
1 medium onions, chopped
2 green chilies, deseeded and chopped
1 tablespoon curry powder (optional)
vegetable stock or 2 tablespoons olive oil
1 cup brown rice
1 (12 ounce) cans tomatoes, chopped
2 cups water
3 zucchini, chopped
1 red bell peppers, chopped
1 green bell peppers, chopped
2 (15 ounce) cans small beans or 2 (15 ounce) cans cannellini, drained & rinsed
1 (11 ounce) cans sweet whole kernel corn, drained & rinsed
1/4 cup fresh cilantro, chopped
Directions:
Saute onion, chillies and curry powder in vegetable stock (or olive oil, if using) until onion is softened.
Add the rice and canned tomatoes, along with 2 cups of water.
Stir well, bring to the boil and simmer, covered, for 25 minutes, stirring occasionally.
Add the zucchini and peppers and cook for another 30 minutes, stirring 2 or 3 times.
Stir in the beans and sweetcorn and heat through gently for about 5 minutes.
Stir in the coriander and serve.
Servings: 8
Time preparation: 20 min.
Time total: 100 min.