This is another side dish really, and so nice as lunch the next day popped in a fajita with sour cream on top, que dribbling.
A tip here is to mix everything thoroughly and add the blue cheese when the rice etc is still warm, as this way it will melt and can be stirred through aswell. I created this by accident and sort of felt it was quite Mexican with the lime and kidney beans. Feel free to experiment with the cheeses and ingredients. I’ve left the measurements fairly approximate so that you can add as much as you like, depending on what you like the most.
Serves: 2-4 (depending on main dish or lunch)
2 cups of brown rice (or you could use cauliflower rice here)
Juice of 1 lime
4 shakes of paprika
2 shakes of cumin
4 spring onions, cut finely
Handful of kidney beans
Handful of Sweetcorn
1/2 red onion, cut finely
Blue cheese to crumble on top (as much or as little as you like)
Jalapeños (again as much or as little as you like)
Pop the rice on to boil, this should take about 20 minutes.
Chop all of the vegetables finely. And add the kidney beans and sweetcorn with the rice 5 minutes before its finished cooking.
Then add the spices and lime juice first, mixing and coating well, add more of you think it’s needed. Then add all the veg and mix again.
Finally, add the blue cheese and jalapeños and wait for the cheese to melt for a few minutes, then give a final stir.
Serve with sour cream.