Cajun Rice ‘n’ Beans
Cajun Rice ‘n’ Beans

Ingredients

Method

  • 2 tbsp veg oil
  • 1 chopped onion
  • 3 chopped spring onions
  • 4 chopped garlic cloves
  • Thumb-sized piece of ginger, finely chopped
  • 1⁄2 hot chilli, finely chopped
  • 2 tbsp turmeric
  • 1 chopped carrot
  • 400g tin of chopped tomatoes
  • 200g tin of coconut milk
  • 400g tin of black beans, drained
  • 400g tin of kidney beans, drained
  • Salt and pepper
  • 500g brown rice, rinsed
  • 5 sprigs of thyme
  • 1 tbsp butter
  • Parsley and lemon to garnish
  • Heat the oil in a large frying pan, and gently soften the onion, spring onions, garlic, chilli, turmeric, and ginger. Add the carrot, coconut milk, beans, tomatoes, salt and pepper, and bring to the boil.
  • Add the rice, mix well, and then add water so that the level of liquid is just a couple of centimetres above the rice. Add the butter and thyme and bring up to the boil. Simmer on a low heat for 25 minutes, or until the rice is cooked through. Garnish with parsley and a squeeze of lemon, and serve.
1 hr
6 serving
This recipe pairs perfectly with the Goon Tycoons 'Prohibition Red' Tempranillo Blend 2017 from Frankland, Australia.

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