Ingredients:

  • 1 tablespoon olive oil
  • 1 red onion, thinly sliced (about 150g / 5 oz)
  • 3 cloves garlic, crushed or finely chopped
  • ½ teaspoon chilli flakes (adjust to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 x 400g (14 oz) tins chopped tomatoes
  • Salt and freshly ground black pepper, to taste
  • 400g (14 oz) tin kidney beans, drained and rinsed
  • 400g (14 oz) tin pinto beans, drained and rinsed
  • Juice of 1 lime, plus extra lime wedges for serving
  • 1 tablespoon fresh coriander (cilantro), chopped, plus extra for garnish
  • 200g (7 oz or about 1 cup) easy cook brown rice
  • 400ml (1 ⅔ cups) boiling water
  • Pinch of salt

Instructions:

  1. Combine rice, boiling water, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Turn off the heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
  2. Heat olive oil in a large saucepan over medium heat. Add sliced red onion, cover, and cook until softened, about 5 minutes. Stir occasionally.
  3. Add garlic, chilli flakes, cumin, and paprika to the softened onions. Cook for 1 minute, stirring constantly, until fragrant.
  4. Stir in chopped tomatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
  5. Stir in drained kidney beans and pinto beans. Cook for 5 minutes more, stirring occasionally.
  6. Remove from heat. Stir in lime juice and chopped coriander. Garnish with extra coriander. Serve with brown rice, lime wedges, and guacamole (if using).