Portuguese Rice and Beans - Jagacida
Jagacida, a flavourful rice dish seasoned with onions, paprika, and garlic, enriched with tomato paste.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 2 teaspoons paprika
- 1 bay leaf
- 1 cup Carolina rice
- 2 ½ cups vegetable stock
- 400 g tin kidney beans
- 1 teaspoon white wine vinegar
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pan with a lid over medium heat. Once hot add the diced onion with a pinch of salt. Sauté until they are soft and translucent, around 4 minutes.
- Add the minced garlic and continue to sauté until fragrant, around 30 seconds.
- Next add the tomato paste, paprika, and bay leaf, sauté until the tomato paste is sizzling and turning a darker red, around 2 minutes.
- Now add the rice and the vegetable stock, stir together well then bring to a simmer, turn down the heat to low then cover for 10 minutes.
- Drain and rinse the kidney beans then add them to the pot. Mix well then cover again until the rice is cooked, around 10 minutes.
- We prefer the rice to have a creamy consistency, you can add more water as needed to achieve your desired consistency.
- Stir in the white wine vinegar then taste and adjust the seasoning. The amount of salt needed will depend on the salt levels in your vegetable stock, we had to add ½ teaspoon of salt.
Nutrition
Calories: 315kcalCarbohydrates: 60gProtein: 9gFat: 4g
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!