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Cheesy corn, bean & rice bake with grilled capsicum & sour cream recipe

Cheesy corn, bean & rice bake with grilled capsicum & sour cream

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Oven tray
  • Baking paper
  • 1 Medium pot
  • 1 Baking dish
  • 1 Small bowl

Ingredients

Capsicum

  • 1 capsicum
  • 1 tbsp olive oil

Rice

  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1 cup basmati rice
  • 3 tsp Mexican seasoning
  • 400 g diced tomatoes
  • 2 tsp honey
  • 1 cup frozen corn
  • 400 g cannellini beans
  • 1 bunch coriander
  • ½ cup cheese grated

Avocado mash

  • 1 avocado
  • 2 tsp red wine vinegar

To serve

  • 2 tsp red wine vinegar
  • ½ cup sour cream

Instructions

Before you start

  • Preheat the oven to 220 °C fan-bake. Line an oven tray with baking paper.
    Tip: Check your avocado is ripe before starting this recipe.

Bake capsicum

  • Thinly slice 1 capsicum. Put the capsicum on the lined tray, drizzle with 1 tbsp olive oil, season with salt and pepper and toss to coat. Bake for 10-12 minutes until lightly charred and tender.

Cook rice

  • Meanwhile, peel and mince 2 cloves garlic. Heat 1 tbsp olive oil in a medium-sized pot over medium heat. Cook 1 cup basmati rice, garlic and 3 tsp Mexican seasoning, stirring, for 1 minute. Add 400 g diced tomatoes, 250ml or 1 cup of water and 2 tsp honey. Cover and bring to a simmer. Reduce the heat to low and cook, stirring occasionally, for 15 minutes.

Prep ingredients

  • While the rice is cooking, drain and rinse 400 g cannellini beanss. Finely chop 1 bunch coriander, including the stems.

Bake rice

  • Add 1 cup frozen corn, cannellini beans, and half the coriander to the rice, then remove from the heat. Taste, then season with salt and pepper. Transfer the rice mixture to a baking dish and grate over ½ cup cheese. Bake for 5-7 minutes until the cheese is melted.

Make avocado mash

  • While the rice mixture is baking, mash 1 avocado in a small bowl. Add the remaining coriander and 2 tsp red wine vinegar and stir to combine. Taste, then season with salt and pepper.

To serve

  • Drizzle the capsicum with red wine vinegar. Divide the cheesy corn, bean and rice bake and capsicum between plates. Top with a good dollop of sour cream and the avocado mash.

Nutrition

Calories: 584kcal | Carbohydrates: 79g | Protein: 16g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 460mg | Potassium: 731mg | Fiber: 12g | Sugar: 8g | Calcium: 239mg | Iron: 4mg