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Spiced rice & beans

A sharing bowl of spiced rice & beans

Spiced rice & beans

Name: Spiced rice & beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 3 tbsp vegetable oil; 3 spring onions finely chopped; 1 tbsp finely chopped or grated ginger; 2 tsp ground cumin; 1-2 tsp chilli powder (to taste); ½ tsp ground allspice; 300g basmati & wild rice mix rinsed; 400g can black or kidney beans, drained

Anna Glover

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Serves 6

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 5 out of 5.3 ratingsRate

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Serve this spicy rice and beans as a side dish to grilled meats and salads. It's great as part of a big feast to share with family and friends

Dairy-free

Egg-free

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp vegetable oil
3 spring onions

finely chopped
1 tbsp finely chopped or grated ginger
2 tsp ground cumin
1-2 tsp chilli powder

(to taste)
½ tsp ground allspice
300g basmati & wild rice mix

rinsed
400g can black or kidney beans, drained

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Nutrition: Per serving

kcal275
fat7g
saturates1g
carbs43g
sugars0.5g
fibre5g
protein7g
salt0.07g

Method

step 1

Heat the oil in a pan over a medium heat and fry the spring onions for 5 mins. Stir in the ginger and ground spices. Toast for a minute, then stir in the rice to coat in the spiced oil.
step 2

Add 500ml water and the beans, then cover with a lid and cook for 20 mins over a low heat until the water has evaporated and the rice is tender. Remove from the heat and leave to steam for 10 mins. Fluff up with a fork before serving.

Recipe from Good Food magazine, December 2025

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A star rating of 5 out of 5.3 ratings

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