Name: One Pan Turmeric Rice and Beans
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tablespoons sunflower/olive oil; 2 garlic cloves, crushed; 2 onions, diced; 3/4 cup rice (I used Basmati Rice); 2 teaspoons turmeric; 1 teaspoon cumin; 1 teaspoon ground coriander; 1 teaspoon salt; 2 bay leaves; 2 1/2 cups water (for the rice) and 1/2 cup water (for the spinach – added later); 1 cup chopped spinach; 1 can kidney beans, drained and rinsed; 2 tablespoons lemon juice or lime juice; freshly ground black pepper

Description

A delicious vegan dish that could be used as a main meal or as a side dish to to a meaty meal. Either way, it tastes delicious and cooks in under 30 minutes.

Ingredients

2 tablespoons sunflower/olive oil
2 garlic cloves, crushed
2 onions, diced
3/4 cup rice (I used Basmati Rice)
2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon salt
2 bay leaves
2 1/2 cups water (for the rice) and 1/2 cup water (for the spinach – added later)
1 cup chopped spinach
1 can kidney beans, drained and rinsed
2 tablespoons lemon juice or lime juice
freshly ground black pepper

Optional extras:
Add raisins
Add nuts
Add sliced spring onions
Add Diced tomato

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Instructions

In a medium sized pan, heat the oil and cook the onions until beautifully caramelised.
Add the garlic and cook for another 2 minutes or so.
Add the rice, turmeric, cumin, ground coriander, salt, bay leaves and 2 1/2 cups water. Allow to simmer until most of the water has reduced and the rice is soft.
Add the spinach and the remaining 1/2 cup water, cover the pan with a lid or plate and simmer ever so gently for 2-3 minutes to allow the spinach to wilt.
Now mix the spinach through the rice to combine well.
Stir in the red kidney beans and the lime/lemon juice. Add some freshly cracked black pepper as well as salt if needed. Throw on any or all of the optional extras and enjoy!