Spicy Rice and Beans with Mango and Mint Raita

Submitted by: Courtesy of Lesley Waters

Serves: 4

Ingredients

2tbsp sunflower oil
1 large organic onion, chopped
2 garlic cloves, crushed
2 red chillies, deseeded and chopped
1 tbsp medium curry paste
225g (8oz) organic long-grain rice
400g (14oz) can organic kidney beans, drained and rinsed
400g (14oz) can organic black-eye beans, drained and rinsed
850ml ( 1½ pints) vegetable stock
115g (4oz) frozen petit pois
2tbsp flat leaf parsley, roughly chopped

For the raita
280g (10oz) organic natural yoghurt
3tbsp mango chutney
3tbsp fresh mint leaves

Method

1. In a large pan or wok heat the oil and fry the onion for five minutes until lightly golden.
2. Add the garlic, chilli, curry paste, then stir in the rice. Cook for a further minute.
3. Stir in the beans, pour in 500ml (18fl oz) of the stock, and season well.
4. Bring to the boil, cover and simmer for 20-25 minutes or until the rice is cooked, adding extra stock if needed.
5. Add the petit pois for the final 5 minutes of cooking time.
6. Meanwhile, make the raita. Place all the ingredients into a blender and whiz for a few seconds. Season to taste.
7. Pile the steaming hot rice into warm serving bowls and
scatter over the parsley. Serve with the raita.

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