Here's my last recipe for Veganuary; this is another copycat recipe, adapted from the ingredients list of a well known brand of packet rice. If I had an uncle and his name was Ben, he might well make a rice similar to this! Needless to say, this home made version is significantly cheaper than the ready-made variety and contains a higher proportion of pulses and vegetables.
- 1 tbsp olive oil
- 1 small onion, diced finely
- 1 green bell pepper, diced
- 2 cloves of garlic, crushed
- ½ tsp ground cumin
- ½ tsp dried oregano
- ½ tsp sweet paprika
- ½ tsp mild chilli powder
- ¼ tsp turmeric
- 2 tbsp tomato puree
- salt and black pepper to taste (optional)
- 1 cup long grain rice, rinsed and drained
- 2 cups boiled water or hot vegetable stock
- ½ can borlotti/pinto beans, drained and rinsed
- 1 tbsp pickled jalapenos, finely diced (optional)
- 2 tsp lime juice
- 1 tsp fresh/frozen chopped coriander
Heat the oil in a large frying pan (on a low to medium heat).
Add the onion and saute for 2-3 minutes, before adding the green pepper and garlic.
Cook gently for a further 2-3 minutes.
Increase the heat slightly.
Add all of the dried herbs/spices. Stir well and cook for a minute or so.
Add the tomato puree and cook for about 2 more minutes.
Add the drained rice and water/stock. Stir well and bring to a gentle simmer.
Reduce the heat slightly.
Cover the pan and cook for 10 minutes.
Stir, season and then add the beans, lime juice, jalapenos and coriander. Add a little more water/stock if the rice is starting to stick to the bottom of the pan.
Cover again and cook for a further 3-5 minutes, until the rice is just tender.
Stir. Turn off the heat and leave the covered pan to stand for a further 5 minutes.