Feed your appetite for cooking with Penguin’s expert authors
One-Pot Cajun Rice and Beans
From the book
Veganeasy: Delicious Food in 5 Ingredients
Delicious, fuss-free vegan recipes
Vegan twists on comforting classics
Mouth-watering dairy-free desserts
Buy From
Introduction from Denise Smart
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.
Ingredients
Method
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.
Reviews
5 out of 5 stars
1 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
1 Comment