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Black beans and red pepper rice

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

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

Method
 

  1. Thinly slice the onion and chop the garlic. Cut the bell pepper into small pieces.
  2. 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.
  3. Add the drained beans and rice. Warm through, whilst stirring for a couple of minutes.
  4. Fold in the chopped herbs, season to taste, then serve.