1 Vegetable stock Cube
1 Sachet Chilli Sauce Mix
1 400g Can Mixed Beans
1 400g Can Chopped Tomatoes
1 400g Can Kidney Beans
1 130g Can Sweetcorn
150ml Strong Black Coffee
1 Large Onion
1 Pepper (any colour you want)
250g Rice (just not pudding rice)
A Splash of Olive Oil
Equipment
A Wok or Large Frying Pan
1 Large Pan
1 Wooden or Plastic Spatula
1 Wooden or Plastic Serving Spoon
1 SHARP Knife
A Chopping Board (Acrylic or Wood, Glass blunts your blades very quickly!!)
The Good Bit
- Start by warming your dash of oil in the wok/frying pan, don't worry about how much you put in just give it a good drizzle just take into account your not deep frying chips!
- Whilst your oil is warming, its prep time. Peel and cut your onion and pepper into small chunks. Open your cans and drain the kidney beans and sweetcorn. 2/3rds fill your large pan with water and add a sprinkle of salt and bring to the boil.
- Now your oil is warm (if it's smoking turn it down a little) put your onions and pepper in until they feel soft and the onions look to have gone clearer, about 5 minutes
- Add your cans of mixed beans and kidney beans, you should now add the stock cube and stir in well.
- Add your chilli sauce mix and coffee and stir in well then add the tomatoes and sweetcorn, stir and leave to simmer.
- The water in your other pan should now be boiling so add the rice and stir with the spoon, cook the rice to packet instructions, usually 10-15 minutes.
- Have a kettle of boiled water ready for when your rice is done, once the rice is done (you can taste a small amount to see if it is soft (done) or a little crunchy (needs a Little longer) put it in a colander and wash with the boiled water.
- Serve the rice in a ring and heap the chilli in the centre and how about a dollop of soured cream at the side of the plate sprinkled with chilli powder or cayenne pepper for when you are entertaining
