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
Ingredients
- 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
Method
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.
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.