400gtin black beans,drained (240g, or ~ 1 1/4 cups, when drained)
400gtin kidney beans,drained (240g, or ~ 1 1/4 cups, when drained)
200gtin sweetcorn,drained (160g, or ~ 1 cup, when drained)
1bell pepper,diced (I used red)
5medium mushrooms,diced fairly small
150g(~ 2/3 cup) uncooked long-grain white rice
400gtinned tomatoes(~ 1 1/3 cups)
1tspcayenne chilli pepper
Generous pinch black pepper
150ml(generous 1/2 cup) vegetable stock
100gcheddar cheese,grated (~ 1 cup when grated)
To serve: fresh coriander(cilantro), avocado, salad, sour cream, etc. (optional)
Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Add the first 13 ingredients (black beans through vegetable stock) to a large baking dish, and mix thoroughly. Remember the rice will expand as it cooks, so make sure the mixture doesn't completely fill the dish at this stage.
Cover the dish with foil, and bake for around an hour, or until the rice is almost entirely cooked.
Remove the foil, and add the grated cheese. Bake again for a further 15 minutes, or until the cheese has crisped up to your liking. Serve with fresh coriander (cilantro), and your choice of extras (avocado, sour cream, etc.).
If you have particularly hearty appetites, this dish will only serve 4!