Vegan Dirty Rice
This vibrant and flavorful vegan Dirty Rice is a hearty and satisfying dish bursting with the flavors of the American South. Packed with tender black-eyed beans, fragrant rice, and a medley of colorful bell peppers, this recipe offers a delicious and plant-based take on a classic.
About Time
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 20 minutes
Ingredients:
- Low-calorie cooking spray
- 1 large onion, finely chopped
- 2 red and 2 yellow peppers, deseeded and finely chopped
- 2 garlic cloves, finely chopped
- 2 x 400g cans black-eyed beans in water, drained and rinsed
- 250g dried long-grain rice
- 600ml hot vegetable stock, suitable for vegans
- 1½ tbsp red wine vinegar
- 2 level tsp hot pepper sauce
- Handful of fresh parsley, finely chopped, to serve
Instructions:
- Spray a large non-stick saucepan with low-calorie spray and put it over a medium heat. Cook the onion for 5 minutes, stirring often, until softened.
- Add the peppers and garlic and cook for a further 4-5 minutes, stirring occasionally, until just tender.
- Stir in the black-eyed beans and rice, then add the stock. Bring to the boil and season to taste, then turn the heat to low, cover and simmer for 15 minutes, or until the rice is tender.
- Add the vinegar and hot pepper sauce and toss. Divide between 4 plates or bowls, sprinkle over the parsley and serve hot.