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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

Rice, beans & greens!! All the good things you could possibly need for a delicious meal 😊 First we're going to roast our peppers in the oven so they get a gorgeous texture and taste! These will go perfectly in our spicy rice. Make your rice, beans and spices all in a deep frying pan. Feel free to adjust the spices to your liking! This is a great dinner or lunch option, it's full of healthy carbs and packed full of fibre! It's got a great flavour and it's super spicy, you guys will love it.



  • 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.

    You will need..

    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