Cajun rijst en bonen met smoky portobello's (horizontaal1)
Mains

Cajun Rice & Beans With Smoky Portobellos

Rice and beans are a southern US classic – smoky, gently spicy and generously seasoned. We serve ours with smoky portobello mushrooms and a spoonful of yoghurt. Delicious either way.

4 servings
Gluten free, Vegetarian
35 min.
Play Video

The recipe

Let's start cooking

Jump to ingredients
  1. Heat 2 tbsp oil in a pot. Cook onion, celery, pepper, garlic and ¼ tsp salt for 6–7 minutes. Add tomato paste, Cajun spices, thyme and ½ tsp smoked paprika. Cook 2 minutes.
  2. Rinse the rice until the water runs clear.
  3. Add rice, beans, stock cube and 475 ml boiling water. Bring to a boil, cover tightly and cook on low for 12–15 minutes.
  4. Mix remaining oil, soy sauce, balsamic, sambal and smoked paprika. Coat the portobellos and fry in a pan until golden on both sides.
  5. Serve rice topped with mushrooms, yoghurt and chopped celery leaves.

Ingredients

  • 4½ tbsp olive oil
  • 1 large onion, chopped
  • 2 celery stalks, diced (reserve some leaves)
  • 1 green pepper, diced
  • 3 garlic cloves, finely chopped
  • 2 tbsp tomato paste
  • 2 tbsp Cajun seasoning
  • Leaves from 4 thyme sprigs (or 1½ tsp dried)
  • 1½ tsp smoked paprika
  • 250 g basmati rice
  • 1 can Amaizin kidney beans, rinsed and drained
  • 1 vegetable stock cube
  • 4 portobello mushrooms
  • 1 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp sambal oelek
  • 150 g (vegan) Greek-style yoghurt

The more beans,
the better...

Products from this recipe

39531_Amaizin Red Kidney Beans 400g
Red Kidney Beans
We want more

Explore recipes with

beans

Black beansalad with roasted bellpepper dressing
Spicy Bean Stew With Coconut Polenta
Creamy Tomato Cannellini Soup
Browse all Amaizin recipes

Stay in contact!

An Amaizin Newsletter

​