Vegan jambalaya

5 of 5 a day fibre healthy diet plan iron summer vitamin c

N/A

Source

Ingredients

2 tbsp olive oil

1 large onion (180g), finely chopped

4 celery sticks , finely chopped

1 yellow pepper , chopped

2 tsp smoked paprika

½ tsp chilli flakes

½ tsp dried oregano

115g brown basmati rice

400g can chopped tomatoes

2 garlic cloves , finely grated

400g butter beans , drained and rinsed

2 tsp vegetable bouillon powder

large handful of parsley , chopped

Method

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.