Cook mode
Smoky Tomato Kidney Bean Rice with Lime and Parsley
A jollof-style one-pot rice with smoky tomato pepper sauce, kidney beans, sweetcorn, parsley, and lime for a filling vegan dinner.
40 min610 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
610 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 610 kcal |
| Protein | 15g |
| Carbohydrate | 68.6g |
| of which sugars | 12.3g |
| Fat | 21.7g |
| of which saturates | 6.1g |
| Fibre | 10g |
| Salt | 1g |
Cook mode
Prepare the ingredients
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.
Timer: 12 min