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Preheat oven to 350F (180C). Spray a large casserole dish (one with a cover) and set aside.
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In a fairly large, heavy-bottomed pot, heat the rice, onion, garlic, carrots, celeriac, cayenne, cumin, coriander and chili powder over medium heat, stirring constantly, for about 5 minutes, until lightly browned.
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Add the salt, stock, bay leaf and tomatoes, and stir to combine. Cover, lower heat and simmer for 15 minutes.
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Add the beans, corn, parsley and cilantro.
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Turn the mixture into the casserole dish, cover and bake for another 30-40 minutes, until the liquid is absorbed and the rice is cooked. If necessary, add a bit more stock and continue cooking until the rice is sufficiently soft.
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Garnish with more chopped herbs, if desired.