Prep 15 mins
Cook 1 hr 5 mins
A wonderful and healthful combination of beans, rice and vegetables. It's also very pretty, vegetarian, Caribbean and low-fat. It has a meaty texture and MILD curry flavor. My boyfriend, who is not fond of curry dishes, loved this. If you don't want any peppers left over, you could just add a whole red or orange pepper for color. Flageolet beans are a bit on the expensive side, so buy cannellini if you'd like to save money. Adding tofu, a meat substitute or cooked meat would make this a more substantial one-dish meal.
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 green chili peppers or 1 jalapeno, deseeded and chopped
- 2 teaspoons curry powder
- 2 cups vegetable broth
- 4 ounces brown rice
- 7 ounces tomatoes, canned chopped
- 2 zucchini, chopped
- 1⁄2 red bell pepper, chopped
- 1⁄2 green bell pepper, chopped
- 14 ounces cannellini beans or 14 ounces flageolet beans, canned, drained and rinsed
- 5 ounces sweet corn, canned (or equivalent frozen)
- 2 tablespoons cilantro, freshly chopped
- Heat the oil in a saucepan and add onion, chili and curry powder and saute until soft.
- Add rice, tomatoes and stock, mix well and bring to a boil. Reduce heat, cover and simmer for 25 minutes, stirring occasionally.
- Add the zucchini and bell peppers to the pan but don't stir them in yet. Cover and cook for another 30 minutes, stirring 2 or 3 times.
- Add the rinsed beans and corn. Mix well and cook gently for about 5-10 minutes.
- Stir in the cilantro and serve immediately.
The great thing about this recipe is you can tweak it to your liking. I used instant white rice to cut way down on cook time. Didn't have a jap pepper so added extra chili powder and crushed red to spice it up a bit, as well as a lot more curry powder. Used much less vegetable stock because of the instant rice and used garbanzo beans because it's all I had. Worked out great. The rice makes it filling enough for a meal in itself. Nice recipe
Excellent recipe! I used a jalapeno and madras curry powder so it was quite spicy. At the last minute I found out I was out of brown rice, so I used basmati rice. I used a whole green pepper and about 8 oz. of corn. I left out the cilantro and used a larger can of beans--maybe 20 oz. I also threw in some Boca "meatless ground beef"-soy crumbles. This made substantially more than four servings. My biggest pan was full. I left the veggies tender-crisp. Very tasty and satisfying.
Yum! This was really enjoyable and quite easy to make! I agree with others that this makes a good amount, but in my family that is always a good thing. I made this with great northern beans, and I subbed in some veggies I needed to use up (okra and green beans) in lieu of some of the corn and peppers. I love that this is so flavorful as is but mild enough for the kiddos; for me a shake of crushed red pepper at the table made it spot on. Thanks so much for posting! Made for Healthy Choices ABC Tag.