|300 ml||rice — brown|
|1||red kidney beans — tinned, drained and rinsed|
|250 ml||sweetcorn — frozen or tinned|
|3-4||spring onions — finely chopped|
|50 ml||fresh coriander — chopped|
|Tabasco sauce — or chilli sauce to taste|
Cook the rice according to the instructions on the packaging. Ten minutes before the rice is cooked, add the beans and sweetcorn.
Drain off any excess liquid and stir through the spring onion and coriander. Season with Tabasco sauce to taste. Serve hot or cold.