Name: Spicy red beans and rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 cup (300g) basmati rice; 1 3/4 cup (430ml) water; 1 tablespoon olive oil; 1 brown onion (150g), chopped finely; 3 clove garlic, chopped finely; 1 stick celery (150g), trimmed, chopped coarsely; 1 red capsicum (200g), chopped coarsely; 200 gram button mushrooms, quartered; 200 gram swiss brown mushrooms; 1 tablespoon mexican chilli powder; 400 gram canned kidney beans, drained, rinsed; 1 cup (250ml) water, extra; 1 cup (250ml) tomato purée; 1/2 cup (140g) sour cream; 3 green onions, sliced thinly; 1/2 cup lightly packed fresh coriander sprigs

Spicy red beans and rice

These Mexican-spiced kidney beans with rice make an easy and tasty vegetarian meal.

Ingredients

1 1/2 cup (300g) basmati rice

1 3/4 cup (430ml) water

1 tablespoon olive oil

1 brown onion (150g), chopped finely

3 clove garlic, chopped finely

1 stick celery (150g), trimmed, chopped coarsely

1 red capsicum (200g), chopped coarsely

200 gram button mushrooms, quartered

200 gram swiss brown mushrooms

1 tablespoon mexican chilli powder

400 gram canned kidney beans, drained, rinsed

1 cup (250ml) water, extra

1 cup (250ml) tomato purée

1/2 cup (140g) sour cream

3 green onions, sliced thinly

1/2 cup lightly packed fresh coriander sprigs

Method

1.Rinse rice in a sieve under cold water until water runs clear; drain well. Place rice in a medium saucepan with the water; season. Cover; bring to the boil. Reduce heat to low; cook, covered, 8 minutes or until tender.

2.Meanwhile, heat oil in a large saucepan over medium heat; cook onion, garlic, celery, capsicum and mushrooms, stirring, 5 minutes or until softened. Add chilli powder; cook, stirring, 1 minute or until fragrant.

3.Add beans, the extra water and puree to pan; bring to the boil. Reduce heat to low; simmer, uncovered, 15 minutes or until sauce thickens. Season to taste.

4.Divide rice and bean mixture between serving bowls. Serve topped with sour cream, green onion and coriander.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy