Rice bowl with sweetcorn and beans
Editorial illustration; not a photograph of recipe testing.
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Serves 2 · Approximately 30 minutes. An editorial recipe suggestion; not kitchen-tested or nutritionally analysed.
Ingredients
- 140 g rice
- 240 g drained ready-to-eat canned kidney beans
- 120 g drained ready-to-eat canned sweetcorn
- 2 spring onions, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Black pepper
Method
- Prepare the grain according to its packet instructions, including any rinsing and resting steps.
- Prepare the other ingredients as listed. Drain and rinse canned beans or chickpeas.
- Combine the warm grain with the remaining ingredients. Stir through olive oil and lemon juice.
- Season to taste and serve immediately.
Kitchen notes
Adjust seasoning to your preference. Check packaged ingredients against your dietary requirements.