Dinner recipe
A jollof-style one-pot rice with smoky tomato pepper sauce, kidney beans, sweetcorn, parsley, and lime for a filling vegan dinner.
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Ingredients
sieve, wide lidded pan, knife, chopping board, grater, fork
Method
Rinse the rice in a sieve until the water runs mostly clear. Dice the peppers, finely chop the onion, grate the garlic, drain and rinse the kidney beans and sweetcorn, roughly chop the parsley, and cut the lime into wedges.
Heat the olive oil in a wide lidded pan over a medium heat. Add the onion and peppers with a pinch of salt, then cook for 7 to 8 minutes until softened and the pepper edges look glossy.
Stir in the garlic, tomato puree, smoked paprika, thyme, and mild chilli powder for 1 minute. Add the chopped tomatoes and cook for 5 minutes until the sauce thickens and darkens slightly. Add a small pinch of sugar only if the tomatoes taste sharp.
Crumble in the stock cube, then stir in the rinsed rice and 650ml boiling water. Bring to a simmer, cover with a lid, reduce the heat to low, and cook for 14 minutes without stirring.
Scatter the kidney beans and sweetcorn over the rice, cover again, and cook for 4 to 5 minutes until the rice is tender and the beans are hot. Turn off the heat and rest, covered, for 5 minutes.
Fluff the rice with a fork, fold through half the parsley, and squeeze over a little lime. Spoon into bowls and finish with the remaining parsley and lime wedges.
