One-pot vegan rice and beans

Gluten free and low in fat, this vibrant vegan rice dish is packed with kidney beans, green olives and peppers

  • Prep:15 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 507
  • fat 10g
  • saturates 1g
  • carbs 84g
  • sugars 0g
  • fibre 14g
  • protein 13g
  • salt 1.02g


  • 2 tbsp rapeseed oil
  • 2 onions (320g), finely chopped
  • 1 orange pepper, halved, deseeded and cut into 4-5 chunky pieces
  • 1 red pepper, halved, deseeded and cut into 4-5 chunky pieces
  • 3 large garlic cloves, sliced
  • 300g easy-cook brown rice
  • 1 tbsp thyme leaves
  • 2 tbsp smoked paprika
  • 650ml hot vegetable stock, made with 2 tsp vegetable bouillon powder
  • 10 pitted green olives
  • 400g can red kidney beans, drained
  • ½ lemon, cut into wedges


  1. Heat the oil in a large saucepan over a medium heat and fry the onions for 5 mins, stirring frequently until softened. Add the peppers and garlic and cook for 5 mins more, stirring every now and then.

  2. Tip in the rice, thyme and paprika, then pour in the stock and stir in the olives. Cover and leave to cook over a low heat for 15 mins. Stir in the kidney beans, then cover and cook for 20-30 mins more until the rice is tender. Top with the lemon wedges, then cover and leave for 5 mins. Spoon two portions into bowls and serve. Cool and chill the remainder to eat another day. Will keep chilled for one day. To serve, reheat in a pan or in the microwave until piping hot (remove the lemon wedges before heating). 

    This recipe is part of our free 7-day healthy diet plan. To access the full meal plan, click here.

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