Ingredients
● 1 tablespoon oil
● 1 large carrot, finely diced
● 1 green bell pepper, finely diced
● 1 small leek, finely diced
● 2 cloves garlic, minced
● ½ mild red chilli, minced (or ½ teaspoon chilli paste)
● 225g white rice
● 750 ml vegetable stock
● 400g tin kidney beans, rinsed & drained
● 1 tablespoon tomato puree / paste
● 2 teaspoon smoked paprika
● 1 teaspoon ground turmeric
● ½ teaspoon dried thyme
● ½ teaspoon dried oregano
● ½ teaspoon cayenne pepper
● Black pepper
● 1 large tomato, cut into wedges
● To serve: fresh parsley, chopped
Instructions
1. Heat the oil in a large saucepan, and add the finely chopped carrot, pepper and
leek. Cook for 5 minutes over a medium heat, until the pepper and leek are
fairly soft and just beginning to brown (the carrot will still be a bit hard). Add
the garlic and minced chilli, and cook for a couple more minutes.
2. Next add all of the remaining ingredients except for the tomato. Mix well, and
bring to a gentle simmer - you may need to turn the heat down a little. Allow to
cook gently until the rice is soft - you'll need to stir fairly regularly to prevent
the rice from sticking, especially towards the end. If the rice is still not quite
cooked when all the liquid has been absorbed, add a dash more water.
3. Add the wedges of tomato, cook for 2 more minutes to heat through, and serve
topped with plenty of fresh parsley.
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