Gluten free and low in fat, this vibrant vegan rice dish is packed with kidney beans, green olives and peppers
Prep:15 mins
Serves 4
2 tbsp rapeseed oil2 onions (320g), finely chopped1 orange pepper, halved, deseeded and cut into 4-5 chunky pieces 1 red pepper, halved, deseeded and cut into 4-5 chunky pieces 3 large garlic cloves, sliced300g easy-cook brown rice1 tbsp thyme leaves2 tbsp smoked paprika650ml hot vegetable stock, made with 2 tsp vegetable bouillon powder 10 pitted green olives400g can red kidney beans, drained½ lemon, cut into wedges
STEP 1Heat the oil in a large saucepan over a medium heat and fry the onions for 5 mins, stirring frequently until softened. Add the peppers and garlic and cook for 5 mins more, stirring every now and then.STEP 2Tip in the rice, thyme and paprika, then pour in the stock and stir in the olives. Cover and leave to cook over a low heat for 15 mins. Stir in the kidney beans, then cover and cook for 20-30 mins more until the rice is tender. Top with the lemon wedges, then cover and leave for 5 mins. Spoon two portions into bowls and serve. Cool and chill the remainder to eat another day. Will keep chilled for one day. To serve, reheat in a pan or in the microwave until piping hot (remove the lemon wedges before heating). This recipe is part of our free 7-day healthy diet plan. This easy-to-follow, nutritionist-created plan will inspire you to cook and eat more healthily. Nourish yourself with seven days of meals, snacks and treats.
