Chili Vegan

Wash the rice well and drain, placing it in a deep pan.

Boil water in a kettle to speed up the process and add 2 scoops of boiling water to 1 scoop of rice.

Let the water and rice begin to boil with the uncovered pan. As soon as the boiling begins, turn the heat to low and cover the pan by letting the rice cook for 10 min or until the water is completely absorbed.

In the end stir with the help of a graph (not a spoon) so that the rice is very loose.

Place the chopped onion and garlic in olive oil in a pan until the onion is clear. Add the cumin powder, the piri-piri to taste, the chopped coriander stalks and mix.

Cut the tomatoes into pieces and place in the pan along with the tomato pulp and grated carrots. Let it simmer for 5 min over low heat or until the tomato is undone.

Add the peppers to the cubes, wrap well and add the beans, allowing 10 minutes to simmer with the lid closed.

Finally add the sliced mushrooms, rectifying the seasoning with salt. Wait another 5 min and remove from heat.

Serve with chopped coriander on top and boiled basmati rice.