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Cuban Rice, Beans & Greens | Veganuary Week 4

Cuban Rice, Beans & Greens | Veganuary Week 4
Cuban Rice, Beans & Greens | Veganuary Week 4

Are you looking for Veganurary 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!

💚As so many of you downloaded and loved our original veganuary meal plan, we decided to give it an update and rename it the Daily Dozen meal plan. If you haven't already downloaded the meal plan then grab it inside our new platform BOSH+ completely free! - 💚



  • 1 yellow (or orange) pepper
  • 1 red pepper
  • 1 tsp smoked paprika
  • 2 tbsp + 2 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 30g fresh coriander
  • 400g black beans (tinned)
  • 200g whole grain, long grain rice
  • 2 tsp ground cumin
  • 1 small dried red chilli
  • 1 tsp dried oregano
  • 2 bay leaves
  • 400ml water
  • 300g Kale
  • 2 tbsp natural plant based yoghurt
  • 2 tbsp tomato salsa
  • Salt and pepper to taste
  • 1 lime


  1. 1.

    Preheat oven to 200’C | Lined baking tray | Large saucepan

  2. 2.

    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

  3. 3.

    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

  4. 4.

    Warm the remaining olive oil in a large saucepan over a medium heat | Add the onion and saute 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

  5. 5.

    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 and serve | Place the remaining rice, coriander, yoghurt and salsa in a sealable container and place in the fridge until later in the week