Add some colour and flavour dinnertime with this meat-free rice dish that's packed full of vegetables. Kids and adults will love it alike!
Rice is a hugely popular ingredient all over the world. In some countries it’s eaten at every meal! Rice gives you lots of energy as it’s high in carbohydrates.It goes so well with veggies!
|1 tbsp||olive oil|
|200g||long grain rice|
|1||green or red chilli, de-seeded and finely chopped|
|1||large garlic clove, finely chopped|
|750ml||hot vegetable stock|
|400g||can red kidney beans, rinsed and drained|
|3||large vine tomatoes|
|1||red pepper, de-seeded and cubed|
|1||green pepper, de-seeded and cubed|
|4||spring onions, chopped|
Heat the oil in a large pan and cook the onion over a gentle heat for 2–3 minutes until softened.
Add the rice, turmeric, chilli, and garlic to coat in the oil. Cook for 2 minutes , stirring constantly.
Add the stock and kidney beans to the pan and stir to combine. Cover the pan and simmer for 15 minutes, stirring occasionally.
Cut a cross at each end of the tomatoes and place in a bowl. Cover with boiling water for a minute then let cool. Peel off the skins, then cut into chunks and take out the seeds.
Add the tomatoes, peppers, peas, and spring onions and cook, covered for 10 more minutes stirring twice, until the rice has absorbed the stock and is creamy.