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  • Difficulty: Simple

Spanish-Style Stew with Rice

This was our favourite "Family Weeknight Staples" entry from our recipe challenge. A tasty Spanish-style stew incorporating sweet smoked paprika and spices with Mediterranean vegetables.

  • Serves 4

  • Preparation 10 mins

  • Cooking 25 mins

Spanish-Style Stew with Rice
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Nut-Free

  • Suitable for Freezing

  • Vegan

  • Wheat-Free

Ingredients

For the Spanish-STyle stew
  • 100g green beans, cut into 3cm pieces
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 2 mixed peppers, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 tbsp tomato puree
  • 1 x 400g can chopped tomatoes
  • 1 x 400g can cannelini beans
  • 200ml vegetable stock
To serve
  • 360g long grain rice
  • 5g flat-leaf parsley, chopped

Method

  1. Bring a small saucepan of water to the boil. Add the green beans and blanch for 30 seconds. Drain and rinse under cold water to cool down. Set aside.
  2. Heat the olive oil in a wide saucepan and fry off the onions, peppers and garlic until soft.
  3. Add the spices and tomato puree and briefly fry for a minute.
  4. Add the tomatoes, cannellini beans and stock. Bring to the boil and then simmer for 10 minutes. Add the green beans and cook for a further few minutes to warm through.
  5. While the stew is cooking, make the rice as per the manufacturer’s instructions.
  6. Serve the stew with the rice and garnish with the flat-leaf parsley.

    Notes:
    If you are freezing this recipe, do so at step 4 without the rice.

    Would you like to see your favourite recipe in our collection? Go over to our recipe challenge page and have a go yourself.

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