with Easy 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
Green Pepper
1
Mature Cheddar Cheese
60
Mixed Beans
1
Mississippi Style Spice Mix
1
Worcester Sauce
7.5
Vegetable Stock Paste
10
Finely Chopped Tomatoes with Onion and Garlic
1
Soured Cream
75
Baby Spinach
100
Sugar
0.5
a) Boil a 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 pepper and discard the core and seeds. Chop into small chunks.
b) Grate the cheese.
c) Drain and rinse the mixed beans in a sieve.
a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the pepper and cook, stirring, for 3 mins.
a) Add the Mississippi style spice mix and Worcester sauce to the pan. Cook for 30 secs.
b) Stir in the veg stock paste, chopped tomatoes, sugar (see ingredients for amount) and mixed beans.
c) Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
a) Meanwhile, pour the soured cream into a small bowl.
b) Add a pinch of salt and pepper. Mix together 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 sprinkle of cheese. Enjoy!
675
kcal
Energy (kcal)
2823
kJ
Energy (kJ)
20.6
g
Fat
11.5
g
of which saturates
87.5
g
Carbohydrate
16.6
g
of which sugars
28.3
g
Protein
3.75
g
Salt
