Mexican rice & bean skillet

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Extra-virgin olive oil40 g (10 g)
• Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
• White rice (long grain)280 g (70 g)
• Ground cumin4 g (1 g)
• Smoked paprika4 g (1 g)
• Canned chopped tomatoes400 g (100 g)
• Canned kidney beans320 g (80 g)
• Canned sweetcorn160 g (40 g)

Method

1. Soften the chopped onion in the oil, 5 minutes; stir in the rice and spices.
2. Add the tomatoes and 1.5× the rice's volume of water; cover and simmer 15 minutes.
3. Stir in the beans and corn, heat through 5 minutes, season.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in dry stores — nothing here needs a fridge.
• One pot — less to secure, less washing-up with fresh water.
• No listed allergens in our data — still check the labels of what you buy.