Paella-style dirty rice

Name: Paella-style dirty rice
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 350g long-grain rice; 2 tbsp ground cumin; 2 litres vegetable stock, hot; 1 tbsp vegetable oil; 1 onion, sliced; 2 garlic cloves, crushed; 3 celery sticks, chopped; 2 x 400g cans kidney beans in water, drained and rinsed; Small handful chopped fresh coriander; 2 handfuls baby spinach; 150g okra, blanched; 1 tbsp chopped fresh thyme; Pinch of smoked paprika

Easy
September 2007

Easy
September 2007

Serves 4
Ready in 50 minutes

In New Orleans “dirty rice” contains liver; in this veggie recipe of paella style dirty-rice we use kidney beans – offally clever.

Vegan recipes
Vegetarian recipes

Nutrition: per serving

Calories: 590 kcals
Fat: 9.4g (1.5g saturated)
Protein: 25.5g
Carbohydrates: 112.3g (7.6g sugars)
Salt: 0.8g

Nutrition: per serving

Calories: 590 kcals
Fat: 9.4g (1.5g saturated)
Protein: 25.5g
Carbohydrates: 112.3g (7.6g sugars)
Salt: 0.8g

Save recipe

Save recipe Print

Ingredients

350g long-grain rice
2 tbsp ground cumin
2 litres vegetable stock, hot
1 tbsp vegetable oil
1 onion, sliced
2 garlic cloves, crushed
3 celery sticks, chopped
2 x 400g cans kidney beans in water, drained and rinsed
Small handful chopped fresh coriander
2 handfuls baby spinach
150g okra, blanched
1 tbsp chopped fresh thyme
Pinch of smoked paprika

350g long-grain rice
2 tbsp ground cumin
2 litres vegetable stock, hot
1 tbsp vegetable oil
1 onion, sliced
2 garlic cloves, crushed
3 celery sticks, chopped
2 x 400g cans kidney beans in water, drained and rinsed
Small handful chopped fresh coriander
2 handfuls baby spinach
150g okra, blanched
1 tbsp chopped fresh thyme
Pinch of smoked paprika

Method

Put the rice, cumin and stock in a large saucepan over a high heat. Bring to the boil, then reduce the heat slightly and simmer for 15 minutes or until the rice is just cooked and most of the stock has been absorbed.
Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion, garlic and celery and cook, stirring, for 6-8 minutes, until the vegetables are soft but not coloured.
Take the cooked rice off the heat, add the onion mixture and all the remaining ingredients and mix together well. Season to taste.
Divide the ‘dirty rice’ between serving plates and serve with a hot Jamaican sauce and soft-boiled eggs, if you like.

Method

Put the rice, cumin and stock in a large saucepan over a high heat. Bring to the boil, then reduce the heat slightly and simmer for 15 minutes or until the rice is just cooked and most of the stock has been absorbed.
Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion, garlic and celery and cook, stirring, for 6-8 minutes, until the vegetables are soft but not coloured.
Take the cooked rice off the heat, add the onion mixture and all the remaining ingredients and mix together well. Season to taste.
Divide the ‘dirty rice’ between serving plates and serve with a hot Jamaican sauce and soft-boiled eggs, if you like.

Fancy getting a copy in print?

Subscribe to our magazine