Ingredients
- Olive oil
- Onion
- Celery sticks
- Yellow pepper
- Smoked paprika
- Chilli flakes
- Dried oregano
- Brown basmati rice
- Chopped tomatoes
- Garlic cloves
- Butter beans
- Vegetable bouillon powder
- Parsley
Instructions
- Heat the oil in a large pan set over a high heat and fry the onion, celery, and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
- Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans, and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid.
- Keep an eye on the pan towards the end of the cooking time to make sure it doesn’t boil dry – if it starts to catch, add a little more water. Stir in the parsley and serve hot.
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