DIRTY RICE

DIRTY RICE

This dirty rice recipe is a mix of flavours from all over. I use red peppers, herbs and garlic but feel free to change it to make it your own and to suit your taste buds. This is a great dish to accompany any low calorie dish.

INGREDIENTS

SERVES: 4

1 tsp olive oil

1 onion, finely diced

2 garlic cloves, sliced

1 red pepper, cored, deseeded and finely diced

1 tbsp tomato purée

1 tsp dried oregano

½ tsp dried thyme

200ml fresh chicken stock

400g tin black eye beans

500g cooked brown and wild rice (freshly cooked and drained or 2 pouches)

4 spring onions, finely sliced

METHOD

1: Heat the oil in a large sauté pan over a medium heat. When hot, add the onion and cook for 4–5 minutes until softened.

2: Add the garlic and cook for 2 minutes, then add the red pepper and tomato purée and stir well. Add the oregano, thyme and stock and bring to a simmer.

3: Drain the black eye beans and add to the pan with the rice. Cook for another 5 minutes.

4: Season well with salt and pepper and stir through the spring onions.

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INGREDIENTS

SERVES: 4

1 tsp olive oil

1 onion, finely diced

2 garlic cloves, sliced

1 red pepper, cored, deseeded and finely diced

1 tbsp tomato purée

1 tsp dried oregano

½ tsp dried thyme

200ml fresh chicken stock

400g tin black eye beans

500g cooked brown and wild rice (freshly cooked and drained or 2 pouches)

4 spring onions, finely sliced

METHOD

1: Heat the oil in a large sauté pan over a medium heat. When hot, add the onion and cook for 4–5 minutes until softened.

2: Add the garlic and cook for 2 minutes, then add the red pepper and tomato purée and stir well. Add the oregano, thyme and stock and bring to a simmer.

3: Drain the black eye beans and add to the pan with the rice. Cook for another 5 minutes.

4: Season well with salt and pepper and stir through the spring onions.

Share this Recipe

  • facebook
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  • email

Print

  • print

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