Spiced rice & beans
Serve this spicy rice and beans as a side dish to grilled meats and salads. It’s great as part of a big feast to share with family and friends
-
Prep:10 mins
Cook:20 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 275
-
fat 7g
-
saturates 1g
-
carbs 43g
-
sugars 0g
-
fibre 5g
-
protein 7g
-
salt 0.07g
Ingredients
- 3 tbsp vegetable oil
- 3 spring onions , finely chopped
- 1 tbsp finely chopped or grated ginger
- 2 tsp ground cumin
- 1-2 tsp chilli powder (to taste)
- ½ tsp ground allspice
- 300g basmati & wild rice mix , rinsed
- 400g can black or kidney beans, drained
Method
Heat the oil in a pan over a medium heat and fry the spring onions for 5 mins. Stir in the ginger and ground spices. Toast for a minute, then stir in the rice to coat in the spiced oil.
Add 500ml water and the beans, then cover with a lid and cook for 20 mins over a low heat until the water has evaporated and the rice is tender. Remove from the heat and leave to steam for 10 mins. Fluff up with a fork before serving.
