15 mins
Not Too Tricky
serves 4
About the recipe
This plant-based winner heroes kidney beans (a great-value store-cupboard essential), and is flavoured with Cajun seasoning, so it's not only budget-friendly and healthy, it's super tasty too. And it’s on the table in 15 minutes flat, so it’s a great family favourite.
Ingredients
1 organic veg stock cube
2 onions
olive oil
red wine vinegar
300g long grain rice
2 teaspoons Cajun seasoning
2 x 400g tins of kidney beans
½ a bunch of thyme (15g)
320g frozen peas, sweetcorn or broccoli
4 large free-range eggs
Top Tip
Switch up the seasoning to whatever you fancy, or whatever you have in your cupboard. Cajun, jerk, curry powder and five spice would all work well here.
Method
- Peel and slice the onions and place in a large, lidded pan on a medium heat, with 1 tablespoon of olive oil and a pinch of sea salt and black pepper.
- Cook for 5 minutes, then add a splash of red wine vinegar, turn the heat up and let the vinegar bubble away.
- Add the rice, beans (juice and all) and Cajun seasoning to the pan, and crumble in the stock cube. Pour in 500ml of boiling water.
- Pick in the thyme leaves, then bring to the boil, reduce the heat, cover and gently simmer for 10 minutes, with the lid on.
- Add the peas in an even layer on top of the rice, cover, and cook for a further 5 minutes, or until the rice is tender and the liquid has absorbed.
- Heat 1 tablespoon of oil in a large non-stick frying pan over a medium-high heat. Crack in the eggs and fry to your liking.
- Divide the rice between plates, top with a fried egg and serve straight away.
Tags
