One-Pot Cajun Rice and Beans
This lightly spiced Cajun rice dish originated in Louisiana in the USA. It is easy to make as it is cooked all in one pan. You could replace the parsnip with carrot or 125g mushrooms.
|1||parsnip, peeled and cut into bite-sized pieces|
|1 tbsp||Cajun spice mix|
|125g||easy-cook long-grain rice|
|400g can||mixed bean salad with corn, drained and rinsed|
|400g can||chopped tomatoes with onion and garlic|
|1||vegan stock cube|
|salt and black pepper|
Heat 1 tablespoon of rapeseed oil in a large sauté pan or saucepan, with a lid. Add the parsnip and spice and cook for 2 to 3 minutes. Stir in the rice to coat in the spice.
Stir in the beans, 300ml of vegan stock and the tomatoes. Cover and simmer for 20 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed. Season to taste with salt and black pepper.
Divide between two bowls and serve immediately.