One-Pot Smoky Bean and Rice
Two tins of beans, a bag of rice, and only one pan to wash.
Serves 4 40 min 16g proteinKid-friendly
VegetarianVeganDairy freeLegumesRiceOne panBudget
Plan it this weekIngredients
- Tinned butter beans800 g
- Long grain rice300 g
- Tinned chopped tomatoes400 g
- Capsicum250 g
- Brown onion200 g
- Frozen peas150 g
- Garlic15 g
- Smoked paprika4 g
- Olive oil30 ml
Method
- Dice the onion and capsicum and cook them in the oil in a wide lidded pan for 8 minutes.
- Stir in the garlic and smoked paprika for 1 minute, then add the rice and coat it well in the oil.
- Add the tinned tomatoes, the drained beans and 600ml water and bring to the boil.
- Cover, drop the heat right down, and cook for 18 minutes without stirring until the rice is tender.
- Scatter the peas over the top, cover for a further 3 minutes, then fork everything through and season well.
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- Tinned butter beans · 800 g
- Long grain rice · 300 g
- Tinned chopped tomatoes · 400 g
- Capsicum · 250 g
- Brown onion · 200 g
- Frozen peas · 150 g
- Garlic · 15 g
- Smoked paprika · 4 g
- Olive oil · 30 ml