with Easy Rice, Cheese and Soured Cream
Our Speedy Veggie Beany Stew is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Allergens
Utensils
Tags
Basmati Rice
150
Bell Pepper
1
Mature Cheddar Cheese
60
Mixed Beans
1
Cajun 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) When boiling, pour the water into a large saucepan with 1/2 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 cooked, add the pepper and cook, stirring, for 3 mins.
a) Add the Cajun 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!
710
kcal
Energy (kcal)
2971
kJ
Energy (kJ)
21.3
g
Fat
11.6
g
of which saturates
97
g
Carbohydrate
20.9
g
of which sugars
31.2
g
Protein
4.02
g
Salt
