Veggie Arroz Rapido

Name: Veggie Arroz Rapido with Mange Tout and Tenderstem
Total time: 20 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 Red Kidney Beans; 150 Tenderstem® Broccoli; 15 Flaked Almonds; 2 Ground Cumin; ½ Easy Garlic; 15 Tomato Puree; 1 Smoked Paprika; 1 Steamed Basmati Rice; 1 Green Pepper; 80 Mangetout; 1 Red Onion; 1 Coriander

with Mange Tout and Tenderstem

Recipe Development TeamPublished on March 15, 2019

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Looking for a tasty midweek dinner option? Try cooking up our Arros with Green Beans and Tenderstem in just 20 minutes for a balanced and tasty dinnertime.

Allergens:

Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

Red Kidney Beans

150

Tenderstem® Broccoli

Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Ground Cumin

Easy Garlic

Tomato Puree

Smoked Paprika

Steamed Basmati Rice

Green Pepper

(May contain traces of: Celery)

Mangetout

Red Onion

Coriander

Nutritional information

Energy (kcal)400 kcal

Energy (kJ)1674 kJ

Fat8 g

of which saturates1 g

Carbohydrate59 g

of which sugars11 g

Protein20 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Plate

Cooking Instructions and Tips

a) Halve the pepper and discard the core and seeds. Chop into small pieces. b) Halve, peel and thinly slice the red onion. c) Trim the green beans then chop in into thirds. d) Cut the tenderstem® in half widthways. e) Roughly chop the coriander (stalks and all). Drain and rinse the kidney beans in a sieve.

a) Heat a large frying pan over medium-high heat with a drizzle of oil. b) When hot, add the pepper and onion. c) Cook until soft, stirring often, 4-5 mins. d) Meanwhile, pour the boiling water from your kettle into a large saucepan and bring back to the boil.

a) When the veggies have softened, stir in the smoked paprika, ground cumin, tomato purée and garlic purée b) Cook until fragrant, 1-2 mins. TIP: Add a splash of water to stop the spices burning. c) Add the rice and kidney beans to the pan. d) Stir and cook until piping hot, 3-4 mins.

a) a) Meanwhile, when the saucepan of water is boiling, add the mange tout and tenderstem® and cook until tender, 3 mins. b) Drain in a colander then return to the pan off the heat. c) Season with salt and pepper.

a) In a small bowl, mix the coriander with a drizzle of olive oil. b) Season the rice to taste with salt and pepper. c) Get ready to serve.

a) Share the rice mixture between your bowls and top with the green beans and tenderstem®. b) Finish with a sprinkling of flaked almonds and a drizzle of the coriander dressing. Enjoy!