Veggie Arroz Rapido
with Mange Tout and Tenderstem
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.
Always refer to the product label for the most accurate ingredient and allergen information.
1 unit(s)
Green Pepper
1 unit(s)
Red Onion
1 pack(s)
Mangetout
½ sachet
Tomato Puree
1 pack(s)
Red Kidney Beans
½ sachet
Easy Garlic
1 pot(s)
Smoked Paprika
1 pot(s)
Ground Cumin
1 pack(s)
Basmati Rice
1 pack(s)
Tenderstem Broccoli ®
1 bunch(es)
Coriander
1 bag(s)
Flaked Almonds
(ContainsNuts)
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!