Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Jamie's veggie spiced rice recipe

45 ratings

In partnership with Jamie Oliver

Jamie says: "We’re often looking for tasty vegetarian dishes in January, so may I introduce my Veggie spiced rice. It stars great-value kidney beans, which are a great source of protein, and is flavoured with Cajun seasoning, so is super-tasty and healthy too. And considering it’s on the table in 25 minutes flat, it’s a great family favourite." See method

Serves 4
Takes 25 minutes
604 calories / serving
Healthy
Vegetarian

Ingredients

2 onions
2 tbsp olive oil
1 splash red wine vinegar
300g long grain rice
2 x 400g tins kidney beans
2 tsp Cajun seasoning
1 vegetable stock cube
15g fresh thyme
320g frozen peas, sweetcorn or broccoli
4 large free-range eggs

2 of your 5-a-day and a source of protein, which supports the maintenance of muscle mass

Each serving contains

Energy
2540kj
604kcal 30%
Fat
15g 21%
Saturates
3g 17%
Sugars
10g 11%
Salt
1.5g 25%

of the reference intake
Carbohydrate 97.3g Protein 26.5g Fibre 13.8g

Method

Peel and slice the onions and place in a large pan on a medium heat, with 1 tbsp of olive oil and a pinch of salt and pepper.
Cook for 5 mins, then add a splash of red wine vinegar, turn the heat up and let the vinegar bubble away.
Add the rice, beans (juice and all) and Cajun seasoning to the pan, and crumble in the stock cube. Pour in 500ml of boiling water.
Pick and add the thyme leaves, then bring to the boil; reduce the heat, cover and gently simmer for 10 mins with the lid on. Then add the peas in an even layer on top of the rice, replace the lid, and cook for a further 5 mins, or until the rice is tender and the liquid has been absorbed.
Meanwhile, heat 1 tbsp of olive oil in a large, nonstick frying pan over a medium-high heat. Crack in the eggs and fry to your liking.
Divide the rice between plates, top with a fried egg and serve straight away.

Tip: Switch up the seasoning to whatever you fancy, or whatever you have in your cupboard – jerk, curry powder and five spice would all work well here.

See more Jamie Oliver recipes