Easy Mexican Bean Stew

Ingredients

• low-calorie cooking spray
• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• 1 yellow pepper, deseeded and cut into 3cm/1in chunks
• ½ tsp hot chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 400g tin mixed beans, drained and rinsed
• 125g/4½oz brown rice, to serve
• 100g/3½oz fat-free Greek yoghurt, to serve
• 1 lime, cut into wedges, to serve
• salt and freshly ground black pepper
• 1 tomato, roughly chopped
• 4 tbsp roughly chopped freshly coriander
• 2 spring onions, thinly sliced

1. 1Spray a large frying pan with oil and place over a medium heat. Add the onion and garlic and cook gently for three minutes, stirring regularly.
2. 2Add the pepper and cook for two minutes.
3. 3Stir in the spices and cook for a few seconds, then add the tomatoes, tomato purée, and mixed beans.
4. 4Pour over 300ml/10fl oz cold water and bring to a gentle simmer. Season with a little salt and lots of ground black pepper and cook for 30 minutes, stirring occasionally until thick.
5. 5Meanwhile, half-fill a medium saucepan with water and bring to the boil. Add the rice and return to the boil. Cook for 25 minutes, or until tender, stirring occasionally.
6. 6To make the salsa, mix the tomato, coriander, and spring onions together in a bowl.
7. 7Drain the rice and divide between two plates. Spoon the beans over and scatter with the salsa. Serve with the yoghurt and lime wedges.