Spiced rice & beans
Serves 6
Easy
Prep:
Cook:
Serve this spicy rice and beans as a side dish to grilled meats and salads. It's great as part of a big feast to share with family and friends
Skip to ingredients
Units:
- 3 tbsp vegetable oil
- 3 spring onionsfinely chopped
- 1 tbsp finely chopped or grated ginger
- 2 tsp ground cumin
- 1-2 tsp chilli powder(to taste)
- ½ tsp ground allspice
- 300g basmati & wild rice mixrinsed
- 400g can black or kidney beans, drained
Nutrition: Per serving
- kcal275
- fat7g
- saturates1g
- carbs43g
- sugars0.5g
- fibre5g
- protein7g
- salt0.07g
Method
step 1
Heat the oil in a pan over a medium heat and fry the spring onions for 5 mins. Stir in the ginger and ground spices. Toast for a minute, then stir in the rice to coat in the spiced oil.
step 2
Add 500ml water and the beans, then cover with a lid and cook for 20 mins over a low heat until the water has evaporated and the rice is tender. Remove from the heat and leave to steam for 10 mins. Fluff up with a fork before serving.
