Enjoy a delicious plant-based dinner with this vegan rice and bean one-pot. It’s packed with all five of your 5-a-day, as well as iron, vitamin C and fibre
Prep:10 mins
Serves 2
2 tbsp olive oil1 large onion (180g), finely chopped4 celery sticks, finely chopped1 yellow pepper, chopped2 tsp smoked paprika½ tsp chilli flakes½ tsp dried oregano115g brown basmati rice400g can chopped tomatoes2 garlic cloves, finely grated400g butter beans, drained and rinsed2 tsp vegetable bouillon powderlarge handful of parsley, chopped
STEP 1Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.STEP 2Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn’t boil dry – if it starts to catch, add a little more water. Stir in the parsley and serve hot.
