Southern Smoky Butter Bean, Pepper and Rice Skillet
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Ingredients
- 400 g tinned butter beans, drained
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 onion, sliced
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 1.5 tsp cajun seasoning
- 1 tsp smoked paprika
- 300 g long-grain white rice
- 200 ml vegetable stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 458 kcal
- Protein
- 14.3 g
- Carbohydrate
- 83.5 g
- of which sugars
- 9 g
- Fat
- 5.3 g
- of which saturates
- 1 g
- Fibre
- 9.2 g
- Salt
- 1.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion, red pepper and green pepper for 7-8 minutes until softened.
- 2
Add the garlic cloves, cajun seasoning and smoked paprika and cook for 1 minute.
- 3
Stir in the tinned chopped tomatoes, vegetable stock and butter beans, bring to a simmer, cover and cook for 12-15 minutes until thickened.
- 4
Meanwhile, cook the long-grain white rice according to the pack instructions, and serve the butter bean mixture spooned over it.
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