Black beans and red pepper rice
Background
If you have leftover rice you can make this simple dish from it. This black beans and red pepper rice is vegan, gluten-free and healthy. You can serve it warm or cold, so it’s perfect as a side dish or you can serve it a t parties, take it with you to picnics, trips, workplace in your lunchbox etc.
Ingredients
- 1 onion
- 2 cloves of garlic
- 1 red pepper
- 1 Tbsp olive oil
- ¼ tsp cayenne
- 1-2 tsp dried coriander
- 1 tsp smoked paprika
- 2 cups cooked rice
- 1 cup vegetable stock
- 1 tin black beans
- 2 Tbsp chopped herbs (coriander, parsley or basil)
Instructions
- Thinly slice the onion and chop the garlic. Cut the bell pepper into small pieces.
- Heat the oil in a large frying pan and sauté the onion and red pepper for about 8 minutes, until tender. Add the garlic, cayenne and paprika. Cook for 30 seconds, then add the vegetable stock. Reduce it until you get thick sauce.
- Add the drained beans and rice. Warm through, whilst stirring for a couple of minutes.
- Fold in the chopped herbs, season to taste, then serve.
Categories
- Meal Type: - Budget - Everyday - Leftovers - Main - Quick & Easy - Salad - Side
- Occasions: - Parties - Picnic
- Ingredients: - Rice
- Health and Diet: - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Sugar Free - Vegan
- Skill Levels: - Easy
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