FREE
This recipe will take you 35 minutes
Serves 4
- 2 large red peppers, halved lengthways and deseeded
- 2 large yellow peppers, halved lengthways and deseeded
- 1 cal cooking spray*
- 1 bunch spring onions, sliced
- 1 garlic clove, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 tsp dried mixed herbs
- 2 tbsp tomato purée
- 200g dried long-grain rice
- 400ml hot vegetable stock, suitable for vegans
- 400g can butter beans, drained and rinsed
- Chopped fresh parsley, to serve
- Mixed salad leaves, to serve
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.
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