Savoury Rice with Beans
Savoury Rice with Beans is comfort food made in one pot. Rich and fragrant and deeply satisfying. A classic JULES twist on the Greek recipe for Spanakorizo. Suitable for vegetarians and alike when vegetable stock is used.
6
30 minutes
30 minutes +
Ingredients
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450g frozen chopped spinach
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150g frozen black eyed beans- or 1 large tin, drained
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1 large red onion- roughly chopped
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2-3 large garlic cloves- roughly chopped
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2 tbsp extra virgin olive oil
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1 tsp dried mint
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Handful fresh dill- roughly chopped
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1 lemon- rind and juice
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200g Arborio rice
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Stock
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600-800mls water
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1 chicken stock cube- or vegetable
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Sea salt- to taste
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Freshly ground black pepper
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Garnish
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Extra olive oil for drizzling.
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Parmesan cheese- grated (optional)
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Freshly parsley leaves- roughly chopped
Instructions
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01 In a large pan heat oil, add roughly chopped onion. When soft add garlic. Now add rice, stir well. Add frozen spinach and frozen beans, soften before adding the dried mint, chopped dill and lemon juice. Add the stock, season well and simmer uncovered for 20 minutes or so until the rice is soft. Add additional water/stock as needed.
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Serve:
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02 Enjoy hot with a squeeze of lemon juice and extra of olive oil. Good with a dusting of Parmesan cheese.
Notes
I use frozen spinach and beans for this recipe but both can be substituted using either fresh spinach or tinned beans. PLUS any kind of pulse works well in this recipe.
