Cuban Rice, Beans and Greens
- Simple
- 0:40 m
- 18 ingredients
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: 4
Ingredients
For the recipe
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp plant-based yoghurt
- 2 tbsp tomato salsa
- 1 yellow bell pepper
- 1 red bell pepper
- 2 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 30g fresh coriander
- 1 x 400g can of black beans
- long grain rice
- 1 dried red chilli
- 2 bay leaves
- 400ml water
- 300g kale
- 1 lime
- Salt & pepper to taste
- 1 tsp salt
- 30g fresh coriander
- 300g kale
Before you start
Preheat oven to 200°C | Lined baking tray | Large saucepan
Step 1
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
Ingredients
- 1 tsp smoked paprika
- 1 yellow bell pepper
- 1 red bell pepper
- 2 tbsp olive oil
- 1 tsp salt
Step 2
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
Ingredients
- 1 onion
- 30g fresh coriander
- long grain rice
- 300g kale
- 30g fresh coriander
- 300g kale
Step 3
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
Ingredients
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 garlic cloves
- 1 x 400g can of black beans
- 1 dried red chilli
- 2 bay leaves
- 400ml water
Step 4
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
Ingredients
- 2 tbsp plant-based yoghurt
- 2 tbsp tomato salsa
- 1 lime
- Salt & pepper to taste