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RECIPES
| Calories | 65,4 Kcal |
| Fat | 0,2 g |
| of which saturated fat | 0,1 g |
| Carbohydrates | 12,8 g |
| of which sugar | 2,6 g |
| Proteins | 1,9 g |
| Salt | 0,3 g |
| Calories | 65,4 Kcal |
| Fat | 0,2 g |
| of which saturated fat | 0,1 g |
| Carbohydrates | 12,8 g |
| of which sugar | 2,6 g |
| Proteins | 1,9 g |
| Salt | 0,3 g |
Preheat the oven to 200ºC, heat above and below. Put rice, water and a pinch of salt in a pot. Peel and dice sweet potato. Spread on a baking tray and add a dash of oil and season with salt and pepper. Cut onion into julienne. In a pot, heat oil and sauté onion, coriander stalks, red pepper and spice mix. (5 min) Incorporate sweet potato and most coriander leaves. Preheat the oven to 200ºC, heat above and below. Put rice, water and a pinch of salt in a pot. Peel and dice sweet potato. Spread on a baking tray and add a dash of oil and season with salt and pepper. Cut onion into julienne. In a pot, heat oil and sauté onion, coriander stalks, red pepper and spice mix. (5 min) Incorporate sweet potato and most coriander leaves. Cooking step by step
The oven:
The rice:
(2 cups of water for each cup of rice)
Bring to a boil and lower the heat to a minimum.
Boil covered 15 min until the rice has absorbed the water.
Set aside with the lid on. 
The sweet potato:
Bake 20-30 min until tender and toasted. 
Prep the veggies:
Separate coriander leaves from the stalks. Chop stalks.
Chop red pepper. 
The chili:
Add beans (with liquid) and tomatoes. Boil 20 min, covered over medium-low heat.
If necessary, add a little water during cooking. 
The finish:
Season with salt and pepper.
Serve with basmati rice and coriander leaves on top. Cooking
step by stepThe oven:
The rice:
(2 cups of water for each cup of rice)
Bring to a boil and lower the heat to a minimum.
Boil covered 15 min until the rice has absorbed the water.
Set aside with the lid on. The sweet potato:
Bake 20-30 min until tender and toasted. Prep the veggies:
Separate coriander leaves from the stalks. Chop stalks.
Chop red pepper. The chili:
Add beans (with liquid) and tomatoes. Boil 20 min, covered over medium-low heat.
If necessary, add a little water during cooking. The finish:
Season with salt and pepper.
Serve with basmati rice and coriander leaves on top.
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