New Orleans Style Bean and Rice Casserole - a recipe for when it's cold outside

As part of the Veetee Rice Blogger Community, I have created a vegetarian recipe for a tasty, wholesome family meal for when it's cold outside. Using a pack of Veetee microwave New Orleans Style Rice, it is quick and easy to make a warming pot of Bean and Rice Casserole. It is a one pot meal, perfect for the winter, flavoured with the tastes of the deep South - chilli, smoked paprika and earthy kidney beans. The recipe makes a big pan full, perfect for feeding your hungry hordes!

New Orleans Style Bean and Rice Casserole

Ingredients 

2 red onions chopped

2 cloves garlic crushed

2 carrots chopped

2 potatoes chopped

1 sweet potato chopped

1 tin of chopped tomatoes with garlic and chilli

1 tablespoon tomato puree

300ml vegetable stock

3 cans of beans (kidney, aduki, chickpeas, butter, black etc)

1 teaspoon coriander leaves
1 teaspoon smoked paprkia

ground black pepper
(1 teaspoon of cayenne pepper for a spicier dish)

1 pack Veetee New Orleans Style Rice

150ml coconut milk

oil for frying

Method

Put onions into a large saucepan and gently fry for 5 minutes.

Add garlic and cook for a further 2 minutes.

Add chopped vegetables and fry for a further 5 minutes.

Pour in tomatoes, tomato puree and stock and bring to boil.

Reduce heat to simmer.

Add drained beans and corander and ground black pepper and simmer for 25 -30 minutes until vegetables are tender. (Add boiling water if it starts to boil dry.)

Microwave the rice for 2 minutes and add to the pan, stirring through.

Continue to simmer for a further 10 minutes until thickened.

Stir through coconut milk and heat through.

This dish is also great for the slow cooker. This is how I made it. Add everything except for the rice and coconut milk to the slow cooker and cook on high for 1 hour then on medium for 3 hours. Add heated rice and coconut milk and cook for a further hour until rich and thickened.