1 onion, chopped
1 garlic clove, crushed
1 tbsp Cajun seasoning
0 Salt and black pepper
160 g brown rice
1 green pepper, deseeded and chopped
1 400g tins of red kidney beans, rinsed and drained
250 ml vegetable stock
1 tsp Tabasco sauce
1 200g tin of sweetcorn
1 tbsp parsley leaves, finely chopped
1 Heat the oil in a saucepan over a medium heat. Cook the onion, garlic, Cajun seasoning and a pinch of salt and pepper for four minutes until soft.
2 Add the rice, green pepper and kidney beans, stirring to combine. Pour in the stock, Tabasco and 250ml of water and bring to the boil.
3 Reduce the heat to medium-low, cover and simmer for 20-30 minutes until the rice is tender and the liquid is absorbed.
4 Gently stir in the sweetcorn and heat through. Sprinkle with the parsley to serve.