Cauliflower and black bean rice skillet

What you’ll need

Wide deep frying pan with a tight-fitting lid; Sieve; Board, knife, measuring jug and spoon.

Ingredients

• 150 g dry white long-grain rice, rinsed and drained
• 250 g cauliflower, cut into small 2 cm florets
• 1 × 400 g tin black beans, drained and rinsed (about 240 g drained)
• 1 small onion (about 100 g), finely diced
• 1 garlic clove, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 200 g chopped tinned tomatoes, including juice
• 350 ml hot vegetable stock, plus extra hot water as needed
• 1 lime, cut into wedges
• Salt and black pepper, to taste

Let’s make dinner.

1. Heat the oil in the pan over medium heat. Add the onion and cook for 5–6 minutes until softened. Add the garlic and cumin; stir for 30 seconds. Stir in the drained rice.
2. Add the cauliflower, tomatoes and 350 ml hot stock. Stir once to distribute everything. Bring to a gentle simmer, cover tightly and reduce the heat to low. Cook for 15 minutes without repeatedly lifting the lid.
3. Check the rice. Stir in the drained beans gently, cover again and cook for another 5–10 minutes, until the rice and cauliflower are tender and the beans are hot throughout. If the pan looks dry while the rice is still firm, add 2 tablespoons hot water and continue covered.
4. Remove from the heat and leave covered for 5 minutes. Fluff gently, taste and adjust salt and pepper. Divide between two bowls and serve with lime wedges.