Ingredients
1 onion, chopped
2 cloves garlic, finely chopped
2 red chillies, seeds in, finely chopped
2 red peppers, cut into 1-2 cm chunks
2 green peppers, cut into 1-2 cm chunks
2 x cans organic pinto beans
400 g can chopped organic tomatoes
30 g good quality dark chocolate
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
250 ml vegetable stock
1 tsp sea salt
20 ml extra virgin olive oil

for the green rice
200 g long grain rice, rinsed until water runs clear and drained
1 onion, finely chopped
2 cloves garlic, finely chopped
1 green chilli, seeds in, finely chopped
30 g fresh spinach leaves
50 g fresh coriander leaves
25 g fresh parsley
500 ml vegetable stock
1 tsp sea salt
30 ml extra virgin olive oil
20 ml lime juice

to garnish
1 tbsp fresh coriander, chopped

Method

1. For the rice, blend the vegetable stock with the spinach, coriander and parsley until smooth and vibrantly green. Pour the olive oil into a large pan which has a lid and place over a medium heat. When the oil is hot, add the rice and cook, stirring, for 5 minutes by which time the rice should have started to turn a light golden brown colour. Add the onion and cook, stirring every so often, for a further 5 minutes or until the onion is soft. Add the garlic, chilli and sea salt and cook for a further 2 minutes before stirring in the herb and spinach stock.

2. Bring to a simmer then reduce the heat to just maintain a very low simmer. Place the lid over the pan and leave to cook for 20 minutes. Remove the pan from the heat and set to one side for at least ten minutes, keeping the lid on. Add the lime juice and stir well before serving.

3. In the meantime, cook the pinto beans. Pour the olive oil into a large pan and place over a medium heat until hot. Once the oil is hot, add the chopped onion and cook, stirring occasionally, for 5 minutes or until the onion has become soft and translucent. Add the red and green peppers, chilli and garlic and cook for a further 5 minutes before stirring in the cumin, smoked paprika and oregano. Next add the pinto beans, chopped tomatoes, sea salt, chocolate and vegetable stock. Stir to combine and bring to a simmer.

4. Reduce the heat to a simmer and place the lid over the pan. Cook for 15 minutes, stirring every so often, then remove the lid and cook for a further 15 minutes, continuing to stir every so often to prevent the beans sticking to the bottom of the saucepan.

5. To serve, divide the rice between plates, folllowed by the the pinto beans. To finish, scatter with a little fresh coriander.

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