Mexican Rice

We try to make at least one vegetarian meal a week — one week we were stuck for ideas, so we threw together our own version of rice and beans and called it Mexican Rice. It's hard to pick just one sauce for this, as everyone in the house picks a different one — mine is Death by Chocolate, which packs the punch I need while enhancing the flavour with its subtle notes of coffee, cinnamon, cumin and cocoa.

How we make it: 1 cup white rice, 1 cup diced bell peppers (mixed colours), 1 can black beans, 1 red onion (chopped), 1/2 zucchini, 2 cloves garlic (finely chopped), 2 cups broth or water, juice of 2 limes, salt/pepper/cumin/oregano to taste, 1/2 cup corn kernels, cilantro (optional).

Sauté the onions in vegetable oil for 5 minutes, then add the peppers, garlic, zucchini and seasonings. Stir for 2 minutes, add the rice and the juice of 1 lime, then the black beans. Add the broth to cover the rice, cover the pan, and let cook 15 minutes, stirring occasionally. Remove the lid, add the corn and the juice of the second lime, stir for 2–3 minutes, sprinkle with cilantro and serve. Feeds a family of 4, sometimes with a leftover serving.