- 1 onion
- 2 celery sticks
- 1 green pepper
- 2 garlic cloves
- 400g tin of red kidney beans
- 1 tbsp Cajun seasoning
- 150g white basmati rice
- 100g baby leaf spinach
- 1 red pepper
- 1 tbsp olive, sunflower or coconut oil
- Sea salt
- 300ml boiling water
- Meidum pan with lid
- Measuring jug
- 1.
Fill and boil your kettle. Peel and finely chop the onion. Trim the dry ends off the celery sticks, then finely slice them. Halve the peppers, scoop out the seeds and white pith, then roughly chop them.
- 2.
Put a medium pan on a medium heat and add 1 tbsp oil and the chopped veg. Season with a pinch of salt and pepper and fry, stirring often, for 5 mins till the veg are lightly browned and glossy.
- 3.
While the veg fry, peel and grate or crush the garlic. Drain and rinse the kidney beans.
- 4.
Add the garlic to the veg, along with 1 tbsp Cajun seasoning. Cook and stir for 1 min.
- 5.
Tip the kidney beans and rice into the pan. Add 300ml hot water from the kettle. Stir, then pop on a lid and bring to the boil. Turn the heat right down and gently simmer for 8 mins, till the rice has absorbed the water and become tender.
- 6.
Take the pan off the heat, pop the baby leaf spinach on top of the rice then put the lid back on. Let the rice and spinach steam for 5 mins, then fork the wilted spinach into the rice. Taste and add a pinch of salt if you think it needs it, then divide between 2 warm bowls to serve.