Spicy Vegan Rice ‘n’ Beans
Spicy Vegan Rice ‘n’ Beans



  • 2 tbsp oil
  • 2 onions, finely chopped
  • 1 orange and 1 red pepper, cut into 5 chunky pieces
  • 3 sliced garlic cloves
  • 300g easy-cook brown rice
  • 1 tbsp chopped thyme
  • 2 tbsp smoked paprika
  • 650ml veg stock
  • 10 green olives
  • 400g tin of kidney beans, drained
  • Heat the oil in a large saucepan and fry the onions for 5 mins to soften. Tip in the peppers and garlic and cook for 5 mins more. Add the rice, thyme and paprika to the pan, pour in the stock and stir in the pitted olives. Cover and leave to cook for 15 mins, then stir in the beans and cook - covered - for 20-30 mins more, or until everything is tender and the flavours are combined. Serve as a main course or a side at a barbecue.
40 mins
4 serving

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