200gm rice
70gm fava / broad beans
300gm chickpeas
1 red pimento, chopped
100gm mushrooms, sliced
100gm asparagus, chopped
50gm sugar snap peas, halved
50gm baby corn, halved
Small bunch coriander, chopped
Juice and grated rind 1 lemon
1 - 2 Tblsp Mexican seasoning
Method
Cook the rice and beans in lightly salted water for ±10 minutes.
Add the chickpeas, pimento, mushrooms, asparagus, snap peas and corn.
Simmer for another ±5 minutes, or until the rice is done.
Drain and tip into a serving dish.
Mix together the lemon juice, rind and Mexican seasoning.
Scatter the coriander over the rice.
Drizzle on the seasoned lemon juice.
Toss well to combine.
Serve with sweet chilli sauce.
Use Mexican seasoning with caution - it is surprisingly hot! Start with just 1 Tblsp- you can always add more.
