I came up with this recipe, on a Sunday while attempting to meal prep without doing my weekly groceries. Basically, as someone who is quite conscious about the environment I was researching means of making my lifestyle a lot more sustainable. I had always been obsessed with minimalism and found my self in a YouTube loop of watching videos on minimalism over and over again.
After watching uncountable amounts of videos on people who basically live a zero waste lifestyle, I decided to go through my freezer and use the ingredients I had in my freezer to meal prep. I found, frozen corn, frozen peas and frozen chopped spinach in my freezer and came up with this recipe.
Luckily, a lot of what I had in my freezers were veges which was great as I always try to ensure that my meals account for my daily five a day, in order to prepare for days when I’m too busy to make smoothies in the morning or make a salad.
If you are using stock cubes read the Tips on recipe variation
1 1/4 cup of brown rice (225g)
1 cup of frozen peas (150g)
1 cup of frozen corn (175g)
1 1/2 cup of kidney beans (270g)
1 cup of frozen chopped spinach thawed (160g)
1 medium onion
1-2 table spoons chilli flakes
500ml of vegetable, beef or chicken stock or 1 stock cube
2 cloves of garlic, crushed
2 teaspoon paprika
- Thaw all the vegetables.
- Place the stock in a pan and add the rice. Cover the pan and boil on medium heat until the water is dried, about 15 minutes.
- Chop the onions as finely as you can get it.
- Heat a pan and add about 2 table spoons of oil (any vegetable oil without a strong flavouring, like sesame oil) will do just fine. Oil test.
- Add the finely chopped onions to the pan and saute on medium heat for about 2 minutes.
- Stir in the cumin and chilli, then add the garlic and saute for about 30 seconds on low-medium heat.
- Add the vegetables and beans and stir for another 2 minutes on medium heat.
- Stir in the rice and paprika.
- Taste the mixture and add more salt and black pepper until it is to your taste.
- Add 200 ml of water cover the pan and steam on low heat. Keep adding water until the rice is to your desired texture.
- If using stock cubes, add the cube to about 500ml of water and stir using a fork.
- You can use a dutch oven, if using a dutch oven, place in the oven after adding a further 200 ml of water.