LINDAS RICE 'N' BEANS

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Lindas Rice 'n' Beans image

Chilli heat tempered with coconut milk is the essence of Caribbean cooking. This dish is lovely with a simple avocado and tomato salad, drizzled with vinaigrette. This could also be made with ordinary burgers, or tofu cubes. Posted for ZWT5, taken from Linda McCartneys "World Of Vegetarian Cooking".

Provided by Karen Elizabeth

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium onion, finely chopped
2 tablespoons olive oil
225 g veggie burgers, cubed
1 small chili, trimmed and de-seeded
3 tomatoes, chopped small
600 ml coconut milk
350 g long grain rice
225 g tinned black-eyed beans or 225 g kidney beans, drained
sea salt and pepper

Steps:

  • In a large saucepan, saute the onion in the olive oil, then add the burger cubes and toss until they are lightly browned.
  • Then add the remaining ingredients except for the beans, and stir well.
  • Bring to the boil, cover and simmer for 10 minutes.
  • Stir in the beans and cook for a further ten minutes, until the rice is tender, adding water if necessary.
  • Season to taste.

Nutrition Facts : Calories 805.9, Fat 43.5, SaturatedFat 30.7, Cholesterol 2.8, Sodium 350.1, Carbohydrate 88.4, Fiber 5.5, Sugar 4.3, Protein 19.3

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