
A hearty and nutritious one-pot meal featuring fiber-rich brown rice, protein-packed kidney beans, and vibrant bell peppers. Infused with smoked paprika and thyme, this easy vegan dinner is perfect for busy weeknights and healthy meal prep.
Heat the rapeseed oil in a large saucepan over medium heat. Add the finely chopped onions and sauté for about 5 minutes, stirring frequently until they are soft and translucent.
Stir in the chunky pieces of orange and red bell peppers along with the sliced garlic. Continue cooking for another 5 minutes, stirring occasionally to prevent the garlic from browning too much.
Add the easy-cook brown rice, thyme leaves, and smoked paprika to the pan. Pour in the hot vegetable stock and stir in the pitted green olives. Cover with a lid and simmer over low heat for 15 minutes.
Gently stir in the drained red kidney beans. Replace the lid and continue cooking for 20–30 minutes, or until the rice is tender and the liquid has been absorbed.
Arrange the lemon wedges on top of the rice, cover, and let the dish rest for 5 minutes off the heat. This allows the steam to finish the rice perfectly. Serve warm.
For extra heat, add a pinch of red pepper flakes or a finely chopped chili during step 2. If you prefer a different texture, you can substitute the kidney beans with black beans or chickpeas. This dish keeps well in the fridge for up to 24 hours, making it an excellent option for next-day lunches.





