Preparation time: 10 minutes | Cooking time: 35 minutes | Serves 6
2 tbsp Deep South spices
1 onion, finely chopped
2 bell peppers (any colour), finely chopped
2 celery sticks, finely chopped
2 cloves of garlic, crushed
400g chopped tomatoes
2 tbsp soy sauce
200g long grain rice
1 vegetable stock cube
400g kidney beans, drained
Heat a splash of oil in a large, heavy based saucepan over a medium heat. Gently cook the onions, peppers and celery for 8-10 minutes until softened. Add the garlic and cook for 30 seconds, followed by the Deep South spices and cook for a further 30 seconds.
Add the chopped tomatoes, soy sauce, vegetable stock cube, 500ml water and rice. Season with salt, bring to a simmer, cover and cook for 20 minutes until the rice is soft and most of the water has been absorbed. Remove the lid, stir in the kidney beans and continue to cook for 5 minutes.
SERVING SUGGESTIONS: Garnish with chopped parsley or scallions.