One-Pot Vegan Rice and Beans with Peppers and Olives

Name: One-Pot Vegan Rice and Beans with Peppers and Olives
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 300 g easy-cook brown rice; 400 g can red kidney beans, drained; 2 tbsp rapeseed oil; 1 orange pepper, deseeded and cut into chunks; 1 red pepper, deseeded and cut into chunks; 2 onions, finely chopped; 3 large garlic cloves, sliced; 1 tbsp thyme leaves; 2 tbsp smoked paprika; 650 ml hot vegetable stock; 10 pitted green olives; 1/2 lemon, cut into wedges

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.

Servings4 Portions

Prep Time15 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

easy-cook brown rice
300 g
can red kidney beans, drained
400 g
rapeseed oil
2 tbsp
orange pepper, deseeded and cut into chunks
1
red pepper, deseeded and cut into chunks
1
onions, finely chopped
2
large garlic cloves, sliced
3
thyme leaves
1 tbsp
smoked paprika
2 tbsp
hot vegetable stock
650 ml
pitted green olives
10
lemon, cut into wedges
0.5

Step-by-Step Instructions

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.