Mexican beans with rice

Step 1

Heat a large non-stick frying pan over medium-low heat. Spray with olive oil spray. Add the onion, celery and carrot. Cook, stirring occasionally, for 6-7 minutes.

Step 2

Add the garlic, chilli, cumin and paprika. Cook, stirring, for 1-2 minutes.

Step 3

Stir in the tomato, beans and water. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, stirring often, for 10 minutes. Add capsicum and cook for 5 minutes or until the mixture thickens.

Step 4

Stir in coriander and sugar. Divide rice and bean mixture among serving bowls. Top with yoghurt and extra coriander to serve.