with Rice, Cheese and Soured Cream
Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Veggie Beany Stew in just 20 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Basmati Rice
150 grams
Green Pepper
1 unit(s)
Mature Cheddar Cheese
40 grams
Red Kidney Beans
1 carton(s)
Cajun Spice Mix
1 sachet(s)
Worcester Sauce
7.5 grams
Vegetable Stock Paste
10 grams
Finely Chopped Tomatoes with Basil
1 carton(s)
Soured Cream
75 grams
Baby Spinach
100 grams
Sugar
0.5 tsp
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, halve the green pepper and discard the core and seeds. Chop into small chunks.
b) Grate the Cheddar cheese.
c) Drain and rinse the kidney beans in a sieve.
a) Heat a drizzle of oil in another large saucepan on medium-high heat.
b) Once hot, add the pepper chunks and cook, stirring, for 3 mins.
a) Add the Cajun spice mix (add less if you'd prefer things milder) and Worcester sauce to the pan. Cook for 30 secs.
b) Stir in the veg stock paste, chopped tomatoes, sugar (see pantry for amount) and kidney beans.
c) Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
a) Meanwhile, pop the soured cream into a small bowl.
b) Add a pinch of salt and pepper. Mix well.
a) Stir the spinach into the stew a handful at a time until wilted and piping hot, 2-3 mins.
b) Fluff up the rice with a fork, then share between your bowls.
c) Top with the veggie stew, a dollop of soured cream and a sprinkling of cheese.
Enjoy!
736
kcal
Energy (kcal)
3081
kJ
Energy (kJ)
17.8
g
Fat
9.5
g
of which saturates
112.2
g
Carbohydrate
20
g
of which sugars
19.7
g
Dietary Fibre
34
g
Protein
4.39
g
Salt
with Caramelised Peppers, Soured Cream and Rocket
