Serves 2
85 min
Spicy Rice with Beans
Recipe GLPR7db91d7feea857
A vibrant, warming one-pan dish combining nutty wholemeal basmati rice with aromatic spices, kidney beans, and a bold blend of fresh red peppers, Scotch bonnet heat, garlic, and ginger. The vegetable-based sauce is simmered with herbs until the rice becomes tender and absorbs all the rich flavors. Finished with creamy avocado slices for a satisfying, plant-based main course.
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Ingredients
150g wholemeal basmati rice
2 tbsp rapeseed oil
1 onion, chopped (about 175g)
1 red pepper, deseeded and cut into large chunks
½–1 Scotch bonnet pepper, deseeded
2 large garlic cloves
10g fresh ginger, peeled and chopped
400g can chopped tomatoes
2 tsp curry powder
1 tsp vegetable bouillon
½ tsp ground white pepper
2 tsp fresh thyme leaves
2 bay leaves
400g can red kidney beans, drained and rinsed
1 avocado, peeled, stoned, and sliced
150ml water
A few tablespoons of water (optional, if needed)
Directions
Rinse the wholemeal basmati rice under cold water until the water runs clear, then place in a bowl and cover with fresh water. Set aside to soak. In a large non-stick pan, heat the rapeseed oil over medium heat. Add the chopped onion and cook for 8–10 minutes, stirring occasionally, until it becomes soft and golden brown. Be careful not to let it stick to the bottom of the pan.
While the onion is cooking, combine the red pepper chunks, Scotch bonnet pepper, garlic cloves, ginger, and canned tomatoes (with their juice) in a bowl. Using a hand-held blender, blend until the mixture is completely smooth and well combined. If you do not have a hand blender, use a food processor or stand blender instead.
Stir the curry powder into the softened onions, mixing well. Pour the smooth pepper and tomato mixture into the pan, then add the vegetable bouillon, ground white pepper, fresh thyme leaves, and bay leaves. Stir to combine. Cover the pan and simmer over low heat for 15 minutes, stirring occasionally, to allow the flavors to blend.
Pour 150ml water into the pan. Drain the soaked rice thoroughly and add it to the pan, stirring to distribute it evenly among the other ingredients. Cover the top of the pan tightly with aluminum foil, then place the lid on top of the foil to trap steam. Cook over low heat for 45 minutes until the rice is almost tender but still has a slight firmness to the grain.
Stir in the drained and rinsed red kidney beans. If the mixture appears dry, add a few tablespoons of water. Return the foil and lid to the pan and continue cooking over low heat for a further 15 minutes until the rice is completely tender and has absorbed the liquid. Turn off the heat and let the pan rest, still covered, for 10 minutes.
Remove and discard the bay leaves. Gently fluff the rice with a fork. Divide the spiced rice and beans between serving bowls and top each portion with sliced avocado, or serve the avocado on the side if preferred.
