Can anyone say sunshine?!
Oh, I guess you all can. Fab.
The weather here this week has been A.Maz.Ing. Luckily I’ve been working the early shift for the last few days, so I’ve had my afternoons free to enjoy the weather. I’m glad I haven’t been stuck in the airport (essentially an enormous greenhouse) every afternoon. Hellooo, sweat patches.
This Mexican inspired rice with coriander pesto and black beans was one of those meals that I didn’t really have high hopes for. So it’s pesto on rice – just like pesto pasta, right? Nothing special.
Oh my word, this was so so amazingly good – gooey and creamy and intensely flavourful. It was so good that I’m mentally searching my fridge this very second to figure out if I can make this again today. Damn, no spring onions.
When I talked about pesto the other day, I said that it could be made using any herb you like, not just basil. I decided to take my own advice and try coriander, and the rest of the dish followed suit with Mexican flavours – black beans and spring onions. The parmesan cheese doesn’t quite fit the Mexican theme, but don’t leave it out – it definitely adds to this dish.
Screw the spring onion, I’m making this again right now. My rice will just have to go un-topped.
1/2 onion, diced
100g long grain white rice
1/2 vegetable stock cube
100g tinned black beans, drained
25g pine nuts
1 clove garlic
30g fresh coriander (cilantro)
20g vegetarian parmesan cheese
2-3tbsp olive oil
1 large tomato, diced
3 spring onions, finely chopped
In a large saucepan, heat the oil and gently cook the diced onion until slightly softened, around 5 minutes. Add the rice, stir to coat with the oil, and then pour in enough boiling water to cover the rice. Crumble in the vegetable stock. Simmer for 15-20 minutes, or until the rice is cooked. Stir regularly. You may also need to add a dash more water every 5 minutes to ensure the rice does not dry out and stick to the pan.
While the rice is cooking, blitz the pine nuts, garlic, coriander and parmesan in a food processor until a coarse paste is formed. Add the oil slowly, until the mixture is fairly wet (you may not need to use all the oil, or you may need a touch more).
Add the black beans to the rice, and stir constantly until the water has nearly all boiled off and the rice is at your desired consistency (I had mine just slightly wet). Stir in the coriander pesto, and continue to stir over the heat for 2 more minutes. Serve with diced tomato and spring onions.