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Spicy rice with beans

Spicy rice with beans in a large casserole dish

Spicy rice with beans

Name: Spicy rice with beans
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 2
Ingredients: 150g wholemeal basmati rinsed; 2 tbsp rapeseed oil; 1 onion chopped (about 175g); 1 red pepper deseeded and cut into large chunks; 1⁄2-1 scotch bonnet pepper deseeded; 2 large garlic cloves; 10g ginger (peeled weight), chopped; 400g can chopped tomatoes; 2 tsp curry powder; 1 tsp vegetable bouillon (check it’s vegan, if needed); ½ tsp ground white pepper; 2 tsp thyme leaves; 2 bay leaves; 400g can red kidney beans drained and rinsed; 1 avocado peeled, stoned, halved and sliced

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 1 hr and 15 mins

plus resting

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Give a nod to West African jollof rice with our spicy rice with beans. With layers of peppery flavour, it’s packed with nutrients and provides all five of your five-a-day

Dairy-free

Egg-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g wholemeal basmati

rinsed
2 tbsp rapeseed oil
1 onion

chopped (about 175g)
1 red pepper

deseeded and cut into large chunks
1⁄2-1 scotch bonnet pepper

deseeded
2 large garlic cloves
10g ginger

(peeled weight), chopped
400g can chopped tomatoes
2 tsp curry powder
1 tsp vegetable bouillon

(check it’s vegan, if needed)
½ tsp ground white pepper
2 tsp thyme leaves
2 bay leaves
400g can red kidney beans

drained and rinsed
1 avocado

peeled, stoned, halved and sliced

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Nutrition: Per serving

kcal709
fat24g
saturates3g
carbs91g
sugars17g
fibre22g

high
protein21g
salt1.1g

Method

step 1

Tip the rice into a bowl, cover with water and set aside. Heat the oil in a large non-stick pan over a medium heat and fry the onions for 8-10 mins until soft and golden, stirring occasionally to stop them catching.
step 2

Meanwhile, put the red pepper, scotch bonnet, garlic, ginger and tomatoes in a bowl, and blitz using a hand blender until completely smooth. Alternatively, use a food processor or blender.
step 3

Stir the curry powder into the onions, then add the pepper mixture, bouillon, white pepper, thyme and bay. Cover and simmer for 15 mins over a low heat.
step 4

Stir in 150ml water. Drain the rice, then mix it in as well. Cover the top of the pan with foil, followed by the lid, then cook over a low heat for 45 mins until almost tender. Add the beans and a few tablespoons of water if it’s looking a little dry, then continue to cook over a low heat, covered with the foil and lid again, for 15 mins more until the rice is tender. Turn off the heat and leave to rest for 10 mins before scooping out the bay leaves and serving. Top with avocado, or serve on the side.

Recipe from Good Food magazine, March 2023

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