Prep
time: 10 minutes
Cooking time: 20 minutes
Can be Vegan*
Serves 6 – makes 12 small pitons
Ingredients
200g/7oz Saffron
rice mix
10ml/2tsp Vegetable oil
1 bunch Spring onions, finely chopped
425g/15 oz Black eye beans, cooked
45ml/3tbsp Reserved bean stock or water
Juice of 1 Lime
5ml/1tsp Chilli powder
2.5ml/1/2tsp Cumin powder
45ml/3tbsp Fresh coriander, chopped
30ml/2tbsp Sour cream/ *omit
Salt and freshly ground black pepper
Method Cook saffron
rice according to instructions on package.
Heat oil in a
large saucepan, gently fry spring onions until soft. Add black beans;
lime juice & stock, chilli powder, cumin and coriander. Heat through.
Ensure rice is
cooked (there should be no liquid left and rice should still be slightly
firm). Add cooked rice to the pan and combine well with other ingredients.
Stir in sour
cream, salt and pepper and cook for a further 2 minutes stirring continuously.
Add more coriander if desired.
Spoon rice into
pre-oiled 21/4’’ dariol moulds or small ramekins. Turn
upside down on dinner plates, tap gently on the top until rice becomes
loose and gently pull off the mould.
This makes 8-12
moulds depending on the size.
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