Spiced rice & beans

• basmati rice↗200g g
• olive oil↗2 tbsp tbsp
• onion↗1

  chopped

• 2cm piece ginger

  chopped

• garlic cloves↗2

  finely chopped

• green chilli↗1

  finely chopped

• each cumin and mustard seeds1 tsp tsp
• can black-eyed bean400g g

  / peas, rinsed and drained

• bay leaves↗2
• cinnamon stick↗1
• turmeric↗1 tsp tsp
• pumpkin seeds↗2 tbsp tbsp

  plain or toasted

Step-by-step instructions

1. 1

   Rinse the rice several times in cold water until the water runs clear. Drain well. Heat the oil in a large pan, add the onion and ginger and fry for 5 mins until the onion is lightly coloured. Stir in the garlic, chilli, cumin and mustard seeds, and fry for 1 min.

2. 2

   Tip the rice and beans into the pan and mix well. Add 600ml water, the bay, cinnamon stick, turmeric and a little salt. Bring to the boil, then reduce the heat, cover and gently cook for about 15 mins until the rice is tender. Sprinkle with pumpkin seeds and serve with a tomato salad or Tomato cooler.