Spicy rice with beans

• wholemeal basmati↗150g g

  rinsed

• rapeseed oil↗2 tbsp tbsp
• onion↗1

  chopped (about 175g)

• red pepper↗1

  deseeded and cut into large chunks

• scotch bonnet pepper

  deseeded

• large garlic cloves↗2
• ginger↗10g g

  (peeled weight), chopped

• canned chopped tomatoes400g g
• curry powder↗2 tsp tsp
• vegetable bouillon↗1 tsp tsp

  (check it’s vegan, if needed)

• ground white pepper↗½ tsp tsp
• thyme leaves↗2 tsp tsp
• bay leaves↗2
• canned red kidney beans↗400g g

  drained and rinsed

• avocado↗1

  peeled, stoned, halved and sliced

Step-by-step instructions

1. 1

   Tip the rice into a bowl, cover with water and set aside. Heat the oil in a large non‑stick pan over medium heat and fry the onions for 8‑10 minutes until soft and golden, stirring occasionally to stop them catching.

2. 2

   Meanwhile, put the red pepper, scotch bonnet, garlic, ginger and tomatoes in a bowl, and blitz using a hand blender until completely smooth. Alternatively, use a food processor or blender.

3. 3

   Stir the curry powder into the onions, then add the pepper mixture, bouillon, white pepper, thyme and bay. Cover and simmer for 15 minutes over a low heat.

4. 4

   Stir in 150 ml water. Drain the rice, then mix it in as well. Cover the top of the pan with foil, followed by the lid, then cook over a low heat for 45 minutes until almost tender. Add the beans and a few tablespoons of water if it’s looking a little dry, then continue to cook over a low heat, covered with the foil and lid again, for 15 minutes more until the rice is tender. Turn off the heat and leave to rest for 10 minutes before scooping out the bay leaves and serving. Top with avocado, or serve on the side.