Black bean stew with rice
275g dried long-grain rice
Low-calorie cooking spray
3 garlic cloves, finely chopped
2 onions, finely chopped
1 carrot, peeled and diced
4 celery sticks, diced
1 tbsp smoked paprika
2 tsp ground cumin
2 x 400g cans chopped tomatoes
Salt and ground black pepper
2 x 400g black beans, drained and rinsed
Thinly sliced radishes, to garnish
Finely chopped chives, to garnish
1) Cook the rice according to the packet instructions. Meanwhile, spray a large frying pan with cooking spray and place over a medium heat. Add the garlic, onions, carrots and celery and stir-fry for 5-6 minutes. Add the paprika and ground cumin and stir-fry for 1-2 minutes.
2) Stir in the tomatoes, season well and cook for 10-12 minutes. Add the beans and cook for a further 6-8 minutes. Divide the rice and stew between 4 bowls and serve garnished with the radishes and chives.