- 1 red pepper, diced
- 1 tomato, diced
- 1 onion, diced
- 1 celery, diced
- 40g of brown rice
- 1 tsp tomato puree
- 200ml vegetable stock (made with reduced salt vegetable cube)
- 1 tsp mild chilli powder
- 1 garlic clove, finely chopped
- 1/2 tin of kidney beans (200g)
- Olive oil
- Heat 1/2 tbsp oil in a saucepan over a medium heat and fry the onion, pepper and garlic for 2-3 minutes, or until the onion is soft. Stir often to prevent sticking to the pan.
Reduce the heat to low and add the rice tomato, celery, chilli powder, garlic, tomato pur̩e and stock to the pan. Cover and simmer for 50-55 minutes, or until the rice is tender and cooked. Keep an eye on the pan and top up with a little extra water if required.
Add in the kidney beans and simmer for another 5 minutes until the kidney beans are well heated, stir to ensure the rice does not stick to the bottom of the pan.
Serve and enjoy!