Veggie burrito bowls

• porsi: Serves 4-6

Bahan-bahan

1 tbsp olive oil

1 onion, chopped

1 large tomato, chopped

1 red or yellow pepper, deseeded and chopped

1 jalapeno, deseeded and finely chopped (optional)

4 garlic cloves, crushed

1 tbsp chilli powder

2 tsp ground cumin

1 x 400g tin of kidney or black beans

240g uncooked long grain rice

600mI chicken or vegetable stock

1 bunch of fresh coriander, leaves picked, leaves and stalks chopped

240g Cheddar, grated

Salt and black pepper

Petunjuk

1 Heat the oil in a large pan over a medium- high heat. Add the onion, tomato, peppers and jalapeno and cook for 4-5 minutes, stirring regularly. Add the garlic, chilli powder and cumin and cook for another 2-3 minutes, stirring.

2 Stir in the beans, rice, stock, the coriander stalks and half of the cheese. Season with salt and black pepper.

3 Stir to combine, then cover the pan with a lid or foil. Cook over a medium-high heat for 15 minutes or until all the stock has been absorbed by the rice, stirring every few minutes.

4 Turn the grill on to a high heat. Remove the lid and sprinkle the rice mixture with the remaining cheese. Place the pan under the grill for 3-4 minutes until the cheese is bubbling.

5 Allow to rest for five minutes, then top with the coriander leaves and serve in bowls.