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Microwave tomato rice with beans and cheese

Why it worksRice cooks well in a microwave if the bowl is big. Leave the cover off at first, so the water does not boil over.

Ingredients

• 150 g white rice
• 1 stock cubes
• 200 g passata
• 400 g kidney beans
• 300 g sweetcorn
• 3 g ground cumin
• 3 g paprika
• 60 g grated gouda
• 30 g spring onions

Method

1. Put the rice in a large microwave-safe bowl that holds at least 2 litres. Add 350 ml of water and the crumbled stock cube. Microwave without a cover on full power for 10 minutes.
2. Cover the bowl loosely with a plate and microwave for 4 more minutes. Leave it covered for 5 minutes. Hold the bowl with a tea towel, because it will be very hot.
3. Stir in the passata, the drained kidney beans and sweetcorn, the cumin and the paprika. Cover and microwave for 3 minutes, stirring halfway, until hot all the way through.
4. Taste and add salt. Serve with the cheese and sliced spring onions on top.

A portion: about 710 kcal · 29 g protein · 110 g carbs · 13 g fat