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