1. Cook your rice according to package directions.
2. In a large sauté pan heat the olive oil on medium high and add the diced onion. Cook for 2-3 minutes. Optional: Add the ground beef if using and cook through.
3. To the sauté pan add the spices; the cumin, chili powder, smoked paprika and oregano, and optional pepper flakes if using. Stir and let heat through for a few minutes.
4. Add the tomato paste, the red bell pepper, green bell pepper, jalapeno pepper and tomatoes. Cook for 5 minutes.
5. Add the frozen corn kernels, black beans and the rice. Stir and heat through for 5-10 minutes. Add salt & pepper to taste.
6. Serve warm in bowls, sprinkle with fresh chopped cilantro and tortilla chips on the side.

Chef’s secret

If you’d like, you can turn this vegan meal into a meat-lover’s dish by adding ground beef to your pan right after the onion to incorporate it into the recipe. With 400g of meat, you’ll almost double the portions—leftovers for lunchboxes too!

This recipe is courtesy of: Dainty Rice