Ingredients

• 1 tsp smoked paprika
• 1 yellow bell pepper
• 1 red bell pepper
• 2 tbsp olive oil
• 1 tsp salt
• 1 onion
• 30g fresh coriander
• long grain rice
• 300g kale
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 garlic cloves
• 1 x 400g can of black beans
• 1 dried red chilli
• 2 bay leaves
• 400ml water
• 2 tbsp plant-based yoghurt
• 2 tbsp tomato salsa
• 1 lime
• Salt & pepper to taste

Method

For the peppers

• Trim, deseed and cut the peppers into 2cm chunks, drizzle over 2 tbsp olive oil, sprinkle with smoked paprika, 1 tsp salt and toss to coat.
• Spread the pepper chunks out on a baking tray, put the tray in the oven and bake for 30 minutes until tender

Prepare the rice and veg

• Wash the rice under cold water
• Peel and dice the onion, peel and grate or press the garlic cloves
• Pick the coriander leaves, finely slice the stems
• Shred the kale
• Warm the remaining olive oil in a large saucepan over a medium heat
• Add the onion and sauté for 5-6 minutes until translucent
• Add the garlic and coriander stems and stir for 2-3 minutes
• Add the cumin, oregano, dried red chilli and bay leaves
• Add the rice and the black beans (including the liquid in the can) and stir for 1 minute
• Add the water to the pan, bring to the boil, reduce the heat to a gentle simmer, put the lid on and cook for 20-25 minutes until all the water has been absorbed
• Add the roasted peppers, half the coriander leaves and shredded kale to the pan 5 minutes before the end of cooking

Finish and serve

• Remove the bay leaves from the pan, fluff the rice with a fork, folding the vegetables into the rice, taste and season to perfection with salt and pepper
• Plate up, garnishing with remaining coriander leaves, spoon over 1 tbsp yoghurt, 1 tbsp salsa and a squeeze of lime and serve.