San Diego Peri Peri Sauce & Seasoning
½ Bottle of Cali Cali Peri Peri sauce
¼ Bottle of Cali Cali Hot Sauce
1 tsp Cali Cali Peri Peri Salt
Low calorie cooking spray
2 garlic cloves
2 small red onion (140g)
1 red pepper (140g)
1 yellow pepper (147g)
1 tin red kidney beans, drained (240g)
1 tin black beans, drained (240g)
300ml vegetable stock (low sodium)
220g Cooked rice
Prepare the vegetables (onion, garlic, peppers) by chopping them into medium size pieces.
Heat a large saucepan over a medium heat & lightly coat in low calorie cooking spray.
Add the red onion and garlic, stir and allow to soften for 5 minutes.
Next, add the peppers in and cook for another 4 minutes or until tender (stir occasionally).
Stir through the kidney beans, black beans and rice. Add the stock. Bring to the boil, turn to a low heat, cover and simmer for 10 minutes.
After the 10 minutes, stir through the Cali Cali Hot Sauce, Cali Cali Peri Peri sauce, Cali Cali Peri Peri Salt and rice. Allow to simmer covered for 5 minutes uncovered for 2-3 mins then serve and enjoy!
For the spice lovers out there, drizzle some more Cali Cali Hot Sauce over the top of your dish.