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- 300g long grain rice
- 2 tins black beans rinsed and drained
- 1 cup quinoa
- 1 onion finely diced
- 2 cloves garlic, chopped
- 4 bay leaves
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 green chilli, chopped
- 900g-1L chicken or turkey stock
- Salt and pepper to taste
- 2 limes, juiced
- ½ bunch parsley chopped
- ½ bunch coriander chopped
- 3 spring onions finely sliced
- Olive oil
Heat a little olive oil in a pan and saute the onion, garlic chilli and bay leaf until soft. Add the rice and quinoa. Add the oregano and cumin and season with salt and pepper. Add the stock and lime juice and cover with a lid. Allow to steam for about 15-20 minutes. Add the beans, toss through fresh herbs and spring onion and season to taste.