This recipe is one of our weekday staples – it’s a ‘one pot’ meal, super easy to make, delicious and nutritious, and it makes great leftovers for lunch tomorrow.
Ingredients:
- 2 tbsp oil
- 1 chopped onion
- 1 chopped capsicum (bell pepper)
- 1 chopped stalk of celery
- 2 cloves garlic, crushed
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp cayenne pepper
- 2 cups vegetable broth
- 2 tbsp tomato paste
- 1 cup basmati or brown rice
- 1 can red kidney beans – well drained
- ½ tsp salt
Preparations
Heat oil in a large saucepan. Add chopped onions, capsicum, celery and garlic and cook, stirring, over medium-low heat until begin to soften. Stir in oregano, thyme and cayenne. Stir in the vegetable broth and tomato paste, then add rice, beans and salt and bring to a boil. Lower the heat to simmer, cover the saucepan, and let cook until the rice is tender and the liquid is absorbed – about 20-25 minutes. Brown rice will take 5-10 minutes longer. Serve immediately. Note: if using brown rice increase the liquid to 3 cups.