Smoky Bean and Sweetcorn Rice Pots
Tender rice, kidney beans and sweetcorn come together in a rich tomato sauce gently seasoned with smoked paprika.
8 min
Prep
36 min
Cook
4
Serves
530
Calories
Macros · per serving
19g protein
100g carbs
7g fat
Ingredients
For 4 servings
- 255 g white rice
- 480 g canned kidney bean
- 285 g frozen corn
- 400 g canned chopped tomato
- 30 g tomato paste
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 0.25 tsp salt
- 60 ml water
Instructions
- 1
Drain the kidney beans; their listed amount is drained weight. Cook the white rice in the microwave according to the package directions, then fluff the grains. Use the frozen corn straight from frozen.
- 2
Empty the rice into a wide, 3-litre microwave-safe casserole dish. Add the beans, frozen corn, chopped tomatoes with their juice, tomato paste, olive oil, smoked paprika, garlic powder, salt and water. Stir thoroughly and spread into an even layer.
- 3
Cover with a microwave-safe vented lid. In a 1000-watt microwave, cook on high (100% power) for 6 minutes. Carefully lift the lid away from your face, stir from the edges and bottom into the centre, and rotate the dish half a turn.
- 4
Re-cover and microwave on high for another 6 minutes. Stir thoroughly, rotate the dish again, re-cover and microwave on high for 3 minutes. Check several places, including the centre, with a food thermometer: the mixture must reach at least 165°F/74°C throughout. If necessary, continue on high in 1-minute intervals, stirring and checking after each interval.
- 5
Leave covered to stand for 3 minutes, then stir and divide evenly among four serving bowls. Allow approximately 18 minutes for heating and standing, plus any extra intervals needed to reach temperature.
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