Red pepper & black eyed bean rice bowls

Red pepper & black eyed bean rice bowls recipe

I have a bit of a Mexican-inspired dish here on the blog today. Rice and beans is a recipe I often turn to for a quick lunch. It’s very filling, easy to make and the method is always the same: make a base of sautéed vegetables, add some spice, add whatever beans I have left in the cupboard and mix with cooked rice. Nothing overly-complicated but it just works, plus any leftovers taste totally amazing the following day!

Like I said, today’s “beanie rice” (as this kind of combination is always referred to here at Don’t Feed After Midnight HQ) is inspired by Mexican flavours and it’s a much healthier version compared to those microwave rice bags you find at the supermarket.
The paprika and the cayenne pepper add a really good depth of flavour to this simple and inexpensive dish, while the spring onions provide a nice textural crunch.
It just goes to show how you really don’t need a lot of ingredients or to spend hours in the kitchen to put together a lovely and balanced meal.

Mexican cuisine is definitely something that I want to experiment with more in the coming months so watch this space! For now, here’s how you can prepare these yummy rice bowls in less than 30 minutes:

Red pepper & black eyed bean rice bowls

Serves: 2

If you like to spice things up, then you’ll love this Mexican-inspired rice and bean dish. Also works well as scrummy lunch at work.
Ingredients
  • 2 tbsp olive oil
  • 2 red peppers, chopped into small pieces
  • 1 large clove of garlic, crushed or finely chopped
  • 8 cherry tomatoes, halved
  • 2 tsp paprika
  • ½ tsp cayenne pepper (optional)
  • 1 400g can of black eyed beans, rinsed and drained
  • Salt to taste
  • 120g basmati rice or brown rice
  • 3 spring onions, chopped
Instructions
  1. Heat the oil in a large pan and sauté the peppers over medium heat until they are starting to soften.
  2. Turn down the heat, then add the garlic and the cherry tomatoes and continue cooking until the tomatoes break up easily when pressed with the back of a spoon.
  3. Add the paprika and the cayenne pepper and cook for 1 minute until fragrant.
  4. Add the beans to the pan and give it a good stir to ensure they are evenly coated by the spices.
  5. Add 150ml of hot water and continue until the water has almost all evaporated. Then season to taste with sea salt.
  6. Cook the rice according to package instructions, drain, add it to the pan and mix well. Stir in the chopped spring onions and serve hot or cold with a side salad.
Notes
Suitable for vegans

I’ve made this recipe many times and I find leftovers taste extremely yummy as the rice is allowed to absorb more flavour overnight. So make some extra portions for a scrummy lunch at work.

Today I want to hear all about what concoctions you have come up with using tinned beans. Use the comment box below to share your veggie inspiration!

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