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Prep Time: 15 minutes Cook Time: 35-40 minutes
Serves: 4
All Year
Recipe by Chef Tom Walton for GI Foundation
This one-pot low GI recipe is a go-to for weeknight dinners and easily doubles as a dish to serve guests at your next gathering. Minimal washing up, maximum flavour.
Ingredients
- 5 tbsp olive oil
- 1 red onion, diced
- 1 red capsicum, sliced
- 1 green capsicum, sliced
- 2 garlic cloves, roughly chopped
- Pinch of salt
- 2 tbsp Mexican spice mix
- 2 tbsp tomato paste
- 1½ cups basmati rice
- 600ml vegetable stock
- 4–5 large cup mushrooms
- 2 vine-ripened tomatoes, diced
- 400g tin kidney beans, drained and rinsed
- 1 large handful coriander, roughly chopped
- 1 lime, juiced
- 1 avocado, cut into wedges
- Natural yoghurt, to serve
Method
- Preheat the oven to 210°C. Place a large shallow French oven pan or ovenproof frying pan over a medium-high heat and add 3 tbsp of the olive oil, onion, capsicums, garlic, and a good pinch of salt.
- Stirring often, cook for 4 minutes then add spice mix, tomato paste and rice and stir everything through, cooking for a further minute.
- Add stock, bring to a simmer stirring so everything is evenly mixed then nestle in the mushrooms, cup-side up, season with salt and pepper and drizzle the remaining 2 tbsp of olive oil over mushrooms. Cover with a lid and bake for 25–30 minutes.
- Combine tomatoes and kidney beans with a little chopped coriander. Season to taste and add a squeeze of lime juice. When rice and mushrooms are cooked, remove from the oven and allow to rest, covered, for 5 minutes.
- To serve, scatter the kidney bean mixture and avocado over the rice and top with the yoghurt.