Cuban Rice, Beans and Greens
Are you looking for Veganuary meal ideas? Maybe you need a quick healthy lunch idea! You have stumbled across a delicious quick and easy vegan and vegetarian rice dish packed with beans & greens!! This is a great dinner or lunch option, it's full of healthy carbs and packed full of fibre! It's got a lot of depth- plus it's lovely and spicy! If you like mild spice dishes, then just adjust how much red chilli you put in!
Serves
Ingredients
For the recipe
<item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tsp ground cumin<item-todo-done><item-todo-done>1 tsp dried oregano<item-todo-done><item-todo-done>2 tbsp plant-based yoghurt<item-todo-done><item-todo-done>2 tbsp tomato salsa<item-todo-done><item-todo-done>1 yellow bell pepper<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>30g fresh coriander<item-todo-done><item-todo-done>1 x 400g can of black beans<item-todo-done><item-todo-done> long grain rice<item-todo-done><item-todo-done>1 dried red chilli<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done>400ml water<item-todo-done><item-todo-done>300g kale<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>30g fresh coriander<item-todo-done><item-todo-done>300g kale<item-todo-done>
Before you start
Preheat oven to 200°C | Lined baking tray | Large saucepan
For the peppers
- Trim, deseed and cut the peppers into 2cm chunks, place the chunks in a bowl, drizzle over 2 tbsp olive oil, sprinkle with smoked paprika, 1 tsp salt and toss to coat
- Spread the pepper out on a baking tray, put the tray in the oven and bake for 30 minutes until tender
Prepare the rice and veg
- Wash the rice under cold water
- Peel and dice the onion
- Peel and grate 2 of the garlic cloves
- Pick the coriander leaves, finely slice the stems
- Destem and shred the kale
Start cooking
- Warm the remaining olive oil in a large saucepan over a medium heat
- Add the onion and sauté for 5-6 minutes until translucent
- Add the garlic and coriander stems and stir for 2-3 minutes
- Add the cumin, oregano, dried red chilli and bay leaves
- Add the rice and the black beans (including the liquid in the can) and stir for 1 minute
- Add the water to the pan, bring to the boil, reduce the heat to a gentle simmer, put the lid on and cook for 20-25 minutes until all the water has been absorbed
- Add the roasted peppers, half the coriander leaves and shredded kale to the pan 5 minutes before the end of cooking
Finish and serve
- Remove the bay leaves from the pan, fluff the rice with a fork, folding the vegetables into the rice, taste and season to perfection with salt and pepper
- Plate up half the rice, garnish with half the remaining coriander leaves, spoon over 1 tbsp yoghurt, 1 tbsp salsa a squeeze of lime and serve
- Place the remaining rice, coriander, yoghurt and salsa in a sealable container and place in the fridge until later in the week