Smoky spiced veggie rice

• cashews↗25g g
• olive oil↗4 tbsp tbsp
• corn cob↗1
• rainbow baby carrots↗250g g

  halved lengthways

• red onions↗2

  finely chopped

• celery sticks↗2

  finely chopped

• large red peppers↗2

  finely sliced

• garlic cloves↗3

  crushed

• Cajun seasoning2 tbsp tbsp
• smoked paprika↗1½ tbsp tbsp
• chipotle paste↗1 tsp tsp
• tomato purée↗2 tbsp tbsp
• heirloom cherry tomatoes↗200g g

  halved

• kidney beans↗400g can g

  drained and rinsed

• cherry tomatoes↗400g can g
• long-grain rice↗300g

  washed

• vegetable or vegan stock400ml
• red wine vinegar↗1 tbsp

  (vegan varieties are readily available)

• caster sugar↗2 tbsp
• spring onions↗2

  finely sliced

Step-by-step instructions

1. 1

   Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown. Remove from the heat, leave to cool, then roughly chop. Heat 1 tbsp oil in the same pan over a high heat, then fry the corn on each side for 20 seconds to char. Remove from the pan, set aside, then tip in the carrots and fry for 5 mins. Remove from the pan and set aside.

2. 2

   Heat the rest of the oil in the same pan over a medium heat and fry the onions and celery for 10 mins until soft and slightly coloured. Tip in the peppers and garlic, then fry for another 5 mins before adding the Cajun seasoning, smoked paprika, chipotle paste and tomato purée. Fry for 1 min until the spices are fragrant, then add the cherry tomatoes and fry for another 2 mins.

3. 3

   Stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.

4. 4

   Slice the corn off the cob and mix it through the rice along with the carrots. Season and garnish with the spring onions and cashews.