💬 Let me know in the comments if you enjoyed my vegan rice and bean recipe.
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
200g / 1 cup White Basmati Rice
3 Tablespoon Cooking Oil (I have added Olive oil)
135g / 1 cup Onion – chopped
200g / 1 +1/2 cup Green Bell Pepper – chopped
1+1/2 Tablespoon Garlic – finely chopped – 4 to 5 Garlic cloves
1/2 Tablespoon Ginger – finely chopped – 1/2 inch Ginger
65g / 1 cup Green Onions – chopped (including the white part) – 8 to 9 Green onions
1/2 Teaspoon Turmeric
1/2 Teaspoon Ground Coriander
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper
Salt to taste (I have added total 1/4 +1 Teaspoon of pink Himalayan salt)
1+1/2 cup Vegetable Broth (Low Sodium)
2 cups / 1 can (540ml can) COOKED White Beans (Cannellini or Navy Beans) – Drained and Rinsed well with water
1/2 to 3/4 cup / 20 to 30g Cilantro / Coriander leaves OR TO TASTE
1 to 1+1/2 tablespoons of Lime or Lemon juice OR TO TASTE (I have added 1+1/2 tablespoons of lime juice. I like it a bit sour but you do you)
Black Pepper to taste (I have added 1/2 Teaspoon)
Drizzle of Good Quality Extra Virgin Olive Oil – OPTIONAL (I have added organic cold pressed olive oil)
▶️ METHOD:
👉 COOK THIS DISH IN A WIDER PAN, this will prevent the rice from getting soggy.
THOROUGHLY WASH THE RICE until the water runs clear, to get rid of any impurities/gunk (it’s an important step so do not skip it) and then soak for 20 minutes.
To a heated pan, add cooking oil, onion, green bell pepper and 1/4 teaspoon of salt. Fry on medium to medium-high heat (depending on the heat of your stove) until it’s lightly browned. It will take about 5 to 6 minutes.
Add the green onion, garlic, ginger, turmeric, ground cumin, coriander, cayenne pepper and mix well. Fry on medium heat for about 2 to 3 minutes to cook out the raw flavour of the ingredients added and fry until fragrant.
Now add the rice, salt and vegetable broth and bring to a boil. Once it comes to a boil, reduce the heat to low and cover and cook for about 10 minutes or until the rice is cooked (DO NOT LET THE RICE GET MUSHY). While the rice is cooking, drain and thoroughly rinse the cooked white beans with water and let it sit in a strainer for any excess water to drain. WE DO NOT WANT SOGGY BEANS for this recipe.
After 10 minutes of the rice cooking, uncover the pan. Let it cook UNCOVERED on low heat for another 1 minute. THIS WILL GET RID OF ANY EXCESS MOISTURE AND PREVENT THE RICE FROM GETTING SOGGY.
Turn off the heat. Add the cooked bean, cilantro, lime juice, black pepper, extra virgin olive oil to the hot rice and mix. Mix very carefully and gently to prevent the rice grains from breaking. DO NOT OVER MIX THE RICE because the rice grains are very soft and can turn into mush. Serve hot with your favourite side and a green salad.
▶️ IMPORTANT NOTES:
👉 Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it’s an important step so do not skip it) and then soak for 20 minutes
👉 Do not soak the rice for more than 20 minutes
👉 This recipe is for white basmati rice, if you are using a different kind of rice adjust the quantity of vegetable broth accordingly
👉 Adding salt to onions/bell peppers will release it’s moisture and help it cook faster, so please don’t skip it
👉 Thoroughly rinse the white beans with water and let is sit in a strainer for any excess water to drain. WE DO NOT WANT SOGGY BEANS for this recipe
👉 After adding the cooked Beans/Lime Juice/Cilantro/Black pepper/Olive oil to the cooked rice – mix the rice very carefully and gently to prevent the rice grains from breaking. DO NOT OVER MIX IT at this time because the rice grains are very soft and can turn into mush
👉 Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat
👉 Cook this dish in a wider pan, this will prevent the rice from getting soggy
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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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