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  • Olive oil spray
  • 1 brown onion, finely diced
  • 1 green capsicum, seeded and diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 teaspoons paprika
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 cups vegetable stock
  • 1 x 800g tin diced tomatoes
  • 650g kent pumpkin, cut into approx. 2cm pieces
  • 1/2 cup basmati rice
  • 1 x 400g tin red kidney beans, drained and rinsed


  1. Spray the base of a medium-large pot with olive oil spray. Place on a medium flame, add the onion, capsicum and garlic and cook for 5 minutes, or until the onion and capsicum are becoming soft.
  2. Add the bay leaves, paprika, cayenne pepper, thyme, oregano and salt and fry for about a minute.
  3. Stir through the vegetable stock, tomatoes, pumpkin, rice and kidney beans.
  4. Cover the pot and bring to the boil, then reduce the heat to a simmer and cook for about 20-25 minutes. The rice and pumpkin should be tender after this time.
  5. Remove the bay leaves and serve.
Page last modified by brett on April 02, 2013, at 04:20 AM