Smoky spiced veggie rice served on a plate

Smoky spiced veggie rice

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(3 ratings)

Prep: 15 mins Cook: 1 hr

Easy

Serves 6

Try this vegan take on a jambalaya, full of fiery and smoky flavours and bursting with vegetables. It's healthy, low in fat and calories, yet big on flavour 

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal447
  • fat11g
  • saturates2g
  • carbs69g
  • sugars20g
  • fibre11g
  • protein11g
  • salt0.6g
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Ingredients

  • 25g cashews
    Cashew

    Cashew

    ka-shoo

    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • 4 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 corn cob
  • 250g rainbow baby carrots, halved lengthways
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 red onions, finely chopped
  • 2 celery sticks, finely chopped
  • 2 large red peppers, finely sliced
  • 3 garlic cloves, crushed
  • 2 tbsp Cajun seasoning
  • 1½ tbsp smoked paprika
  • 1 tsp chipotle paste
  • 2 tbsp tomato purée
  • 200g heirloom cherry tomatoes, halved
  • 400g can kidney beans, drained and rinsed
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 400g can cherry tomatoes
  • 300g long-grain rice, washed
  • 400ml vegetable or vegan stock
  • 1 tbsp red wine vinegar (vegan varieties are readily available)
  • 2 tbsp caster sugar
  • 2 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

Method

  1. Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown. Remove from the heat, leave to cool, then roughly chop. Heat 1 tbsp oil in the same pan over a high heat, then fry the corn on each side for 20 seconds to char. Remove from the pan, set aside, then tip in the carrots and fry for 5 mins. Remove from the pan and set aside.

  2. Heat the rest of the oil in the same pan over a medium heat and fry the onions and celery for 10 mins until soft and slightly coloured. Tip in the peppers and garlic, then fry for another 5 mins before adding the Cajun seasoning, smoked paprika, chipotle paste and tomato purée. Fry for 1 min until the spices are fragrant, then add the cherry tomatoes and fry for another 2 mins. 

  3. Stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.

  4. Slice the corn off the cob and mix it through the rice along with the carrots. Season and garnish with the spring onions and cashews.

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