Wholegrain Spicy Rice

Super easy to make, a perfect side to any meal, brown rice is high in fibre and is gluten free, black turtle beans add extra protein and are full of Vitamins & Minerals


You will need...

Medium sauce pan with lid
Frying or saute pan

400g wholegrain brown rice
400g black turtle beans, drained and rinsed
1 onion, finely diced
200g frozen sweetcorn, defrosted
3 tbsp tomato puree
1/4 jar of jalapeño peppers, finely diced
1 red pepper, finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garlic granules
1 tbsp onion granules
Juice of 1 lemon
Juice of 1 lime
Handful of fresh parsley
Freshly milled seasoning
1 vegetable stock cube (low salt if required)
1 tbsp rapeseed oil



To make...

Serves 6-8

  1. Rinse the rice and cook in boiling water with the stock cube for around 35 minutes, leave to rest
  2. Heat the oil in the pan on a medium heat and add the onions, garlic & half of the cumin and coriander, cook for 5 minutes 
  3. Add the red pepper, jalapeño peppers and sweetcorn cook for 5 minutes
  4. Add the rice and mix until fully combined
  5. Add the turtle beans, garlic granules & tomato puree, mix again
  6. Add the remaining cumin & coriander, season well, cook for a further 3 minutes on low
  7. Squeeze over the lemon & lime & finish with the fresh parsley
  8. Can be served with fish, chicken, vegetables or delicious on its own!
  9. Note: once fully cooled the rice can be stored in an air tight container for no more than 2-3 days



Nutritional Info
Per Serving
177 kcal | 3.2g fat | 0.3g saturates | 26g carbs | 6.8g sugars | 7g fibre | 7g protein | 1g salt

  LOW CAL | LOW FAT | LOW SATS | HIGH FIBRE | PROTEIN | VITAMIN A | CAROTENE | POTASSIUM | CALCIUM | PHOSPHORUS | MAGNESIUM | IRON | ZINC


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