One-pot vegan rice and beans

• rapeseed oil↗2 tbsp tbsp
• onions↗2

  (320g), finely chopped

• orange pepper↗1

  halved, deseeded and cut into 4-5 chunky pieces

• red pepper↗1

  halved, deseeded and cut into 4-5 chunky pieces

• large garlic cloves↗3

  sliced

• easy-cook brown rice↗300g g
• thyme leaves↗1 tbsp tbsp
• smoked paprika↗2 tbsp tbsp
• hot vegetable stock↗650ml ml

  made with 2 tsp vegetable bouillon powder

• pitted green olives↗10
• can red kidney beans↗400g g

  drained

• lemon↗½

  cut into wedges

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan over a medium heat and fry the onions for 5 mins, stirring frequently until softened. Add the peppers and garlic and cook for 5 mins more, stirring every now and then.

2. 2

   Tip in the rice, thyme and paprika, then pour in the stock and stir in the olives. Cover and leave to cook over a low heat for 15 mins. Stir in the kidney beans, then cover and cook for 20-30 mins more until the rice is tender. Top with the lemon wedges, then cover and leave for 5 mins. Spoon two portions into bowls and serve. Cool and chill the remainder to eat another day. Will keep chilled for one day. To serve, reheat in a pan or in the microwave until piping hot (remove the lemon wedges before heating). Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.