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Basmati rice with beans and peppers


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for the broth:
1 spichio of garlic
1 red pepper
1 carrot
1 onion
1/2 stalk of celery
1 tomato
Curry (the tip of a knife)
turmeric (a teaspoon)
1 vegetable stock cube
salt to taste.

for the beans:
1 clove of garlic
1 onion
1 red pepper
2 cans white beans
3 red tomatoes
white pepper
salt to taste.

for the peppers:
1 clove of garlic
4 bell peppers (2 reds 2 yellows)
white pepper
1 red pepper
salt to taste.

for Basmati rice:
corn oil
1 onion
300 g Basmati rice
vegetable broth


Prepare the broth:
In a pot, sauté oil, garlic, red pepper, curry and turmeric.
Add the onion, then diced carrot, celery and parsley chopped, too.
Fry over low heat and then add the tomato cut in half.
When the sauce is well browned, add water, a pinch of salt and vegetable stock cube.
Cook over medium heat for about an hour.

Preparing beans:
While Cook basmati rice, in a pan Sauté oil, garlic, red pepper and white pepper.
When the garlic is lightly browned Add onion and saute over low heat, while wash and cut tomatoes.
Pour the tomatoes into the Pan and cook for about ten minutes, I'll add a ladleful of stock.
Then add the two cans of cannellini beans and cook over low heat until it has come a kind of creamy tomato.

Preparing peppers:
FRY in a little oil (I kinda abound for then mix well with rice) garlic and chilli. I advise you to tilt the pan to coat the garlic with oil so that the sauce is more flavorful.
As you leave the sauce on low heat, wash the peppers into strips, then throw them in a pan and simmer for about twenty minutes.
Add a little salt and a pinch of sugar (otherwise the peppers may be a little acidic).

Basmati rice preparation:
In a Pan fry some oil and 1 onion cut into rings.
Add the Basmati rice (I'm always a bit more to go over it in a pan the next day which is even better) and FRY in browned.
Add the broth mixture by coating the rice and let it cook over a low heat, adding from time to time the stock and cover with the lid.
(I suggest using as little as possible the ladle to prevent the basmati is pulp)

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Il riso può essere mangiato sia accompagnato dai due contorni oppure mischiando insieme riso e peperoni. Se ve ne avanza, non buttatelo ma ripassatelo, mischiato ai due contorni, il giorno dopo in padella: sarà ancora più saporito!
Lo stesso brodo può essere usato, dopo aver tolto ogni pezzetto, per fare una semplice ma buonissima minestrina in bianco, provare per credere!
(Thanks to Zaren)

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