Spiced rice & beans

Spiced rice & beans

By Mary Cadogan
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(10 ratings)
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Prep: 10 mins Cook: 25 mins

Easy

Serves 4

Mary's version of the Indian dish, kitchari, is a great storecupboard supper, delicious as a main or a side

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal332
  • fat9g
  • saturates1g
  • carbs56g
  • sugars3g
  • fibre3g
  • protein11g
  • salt0.58g
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Ingredients

  • 200g basmati rice
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2cm piece ginger, chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, finely chopped
  • 1 green chilli, finely chopped
  • 1 tsp each cumin and mustard seeds
  • 400g can black-eyed bean / peas, rinsed and drained
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tbsp pumpkin seeds, plain or toasted

Method

  1. Rinse the rice several times in cold water until the water runs clear. Drain well. Heat the oil in a large pan, add the onion and ginger and fry for 5 mins until the onion is lightly coloured. Stir in the garlic, chilli, cumin and mustard seeds, and fry for 1 min.

  2. Tip the rice and beans into the pan and mix well. Add 600ml water, the bay, cinnamon stick, turmeric and a little salt. Bring to the boil, then reduce the heat, cover and gently cook for about 15 mins until the rice is tender. Sprinkle with pumpkin seeds and serve with a tomato salad or Tomato cooler.

  • Recipe Tip

    Tomato cooler

    Mix together 300g chopped tomatoes, 1 tsp grated ginger, ½ finely chopped red onion and plenty of freshly ground black pepper. Add a little salt, stir and serve.

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Comments, questions and tips

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flauffy
4th Nov, 2018
3.05
Not bad, but for a recipe that had so many spices I thought it would have a bit more oomph. I didn't have ginger and used ground cinnamon rather than a stick. I also used brown basmati so it took longer to cook. The saving grace of this recipe was the tomato chutney adding a bit of freshness to each bite.
Walthamstow123
22nd Dec, 2014
Cooked exactly as per the recipe but with double the garlic. Omitted pumpkin seeds and tomatoes as didn't have either. Very flavoursome, quick and easy. Two of us polished off the whole lot for dinner.
Malann
14th Aug, 2013
Made as an accompaniment to the tandoori chicken dish. Tasted a tad bland for me until I added some fresh chopped coriander at the end of cooking
felicityd's picture
felicityd
8th Sep, 2011
4.05
Thought it was a great, quick and easy mid-week supper. Had it again the next day and it tasted even better. Would definitely recommend a dollop of mango chutney for the side.
lydiasimmons
27th May, 2010
This recipe didn't blow me away but it was great beacause it was so quick and simple to make and perfectly adequate for a mid-week meal. I chose it because I had all the ingredients in the house and didn't have any meat but it would be even better with some chicken or pork added. I will make this again when I'm short on time or energy.
7503susan
12th May, 2010
4.05
After I cooked it I added a can of tomatoes to give a bit more flavour and I might use stock rather than water next time. Made a salad as above except added an avocado and a little basamic vinegar. But all together, it was really nice.
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TJCollins
11th Jul, 2015
If you make this recipe with tinned baked beans instead of fresh (use less water), powdered cinnamon instead of the stick and omit the green chilli, you get a rich, chocolatey tasting rice dish which is delicious!
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