Lindas Rice 'n' Beans

READY IN: 40mins
Recipe by Karen Elizabeth

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".

Top Review by Leslie

We really enjoyed these! I used black beans instead of the red kidney beans just because we both prefer them but otherwise made as stated. Delicious! Made for ZWT 5 :)

Ingredients Nutrition

Directions

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

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