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Spicy bean and rice pilaf

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • 1 stick celery, trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 2 teaspoons chilli powder
  • 1 1/2 cups basmati rice, well rinsed
  • 3 cups Massel vegetable liquid stock
  • 400g can red kidney beans, rinsed, drained
  • 1/2 cup semi-dried tomatoes, chopped

Avocado salsa

  • 1 avocado, halved, cut into 1cm cubes
  • 1 tablespoon lemon juice
  • 1/3 cup coriander leaves, chopped


  • 1
    Heat oil in a large saucepan over medium heat. Add onion and celery. Cook, stirring occasionally, for 7 minutes or until soft. Add garlic and chilli powder. Cook for 30 seconds. Add rice and stir to coat in mixture.
  • 2
    Add stock to saucepan. Cover with a tight-fitting lid and bring to the boil. Reduce heat to very low. Cook for 15 minutes or until rice is tender.
  • 3
    Remove lid and sprinkle kidney beans and tomatoes over rice. Cover with lid and turn off heat. Stand for 5 minutes.
  • 4
    Make avocado salsa: Drizzle avocado with lemon juice. Add coriander. Stir gently to combine.
  • 5
    Using a large metal spoon, fold beans and tomatoes through rice pilaf. Divide between bowls. Top with salsa and serve.

Source: taste.com.au


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