Smoky Spiced Veggie Rice
Try this vegan take on a jambalaya, full of fiery and smoky flavours and bursting with vegetables. It's healthy, low in fat and calories, yet big on flavour
Method
Based on 6 servings, adjust as needed.
Step 1
Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown. Remove from the heat, leave to cool, then roughly chop. Heat a drizzle of oil in the same pan over a high heat, then fry the corn on the cob on each side for 20 seconds to char. Remove from the pan, set aside, then tip in the halved carrots and fry for 5 mins. Remove from the pan and set aside.
Step 2
Heat the remaining oil in the same pan over a medium heat and fry the onions and celery for 10 mins until soft and slightly coloured. Tip in the peppers and garlic, then fry for another 5 mins before adding the Cajun seasoning, smoked paprika, chipotle paste and tomato purée. Fry for 1 min until the spices are fragrant, then add the halved cherry tomatoes and fry for another 2 mins.
Step 3
Stir in the drained kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.
Step 4
Slice the corn off the cob and mix it through the rice along with the carrots. Season and garnish with the spring onions and cashews.
- Ingredients
- Based on 6 servings
-
2 Red Peppers, finely sliced 2x Sainsbury's Red Pepper -
3 Garlic Cloves, crushed 1x Sainsbury's Garlic -
1½ tbsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
400g can Kidney Beans, drained and rinsed 1x Sainsbury's Red Kidney Beans in Water 400g (240g*) -
300g Long Grain Rice, washed 1x Sainsbury's Easy Cook Long Grain White Rice 500g -
400ml Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
2 tbsp Cajun Seasoning 1x Sainsbury's Cajun Seasoning, Inspired to Cook 50g -
1 tbsp Red Wine Vinegar 1x Aspall Classic Red Wine Vinegar 350ml -
4 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
2 Red Onions, finely chopped 2x Sainsbury's Red Onions Loose -
2 tbsp Caster Sugar 1x Sainsbury's White Caster Sugar 500g -
30g Cashews 1x Sainsbury's Cashews 30g -
250g Rainbow Baby Carrots, halved lengthways 1x Sainsbury's Rainbow Chantenay Carrots, Taste the Difference -
1 Corn on the Cob 1x Sainsbury's Sweetcorn x2 -
400g can Cherry Tomatoes 1x Sainsbury's Italian Pomodorini Cherry Tomatoes in rich tomato juice, Taste the Difference 400g -
2 Celery Sticks, finely chopped 1x Sainsbury's Celery -
3 tsp Chipotle Paste 1x Sainsbury's Spicy Chipotle Chilli Paste, Inspired to Cook 90g -
2 tbsp Tomato Purée 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
200g Baby Plum Tomatoes, halved 1x Sainsbury's Baby Plum Tomatoes 325g -
2 Spring Onions, finely sliced 1x Sainsbury's Spring Onions Bunch 100g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g