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.


  • 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


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.

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