Speedy Veggie Beany Stew with Rice, Cheese and Soured Cream

Ingredients

• soured cream
• mature cheddar cheese
• sugar
• basmati rice
• green pepper
• vegetable stock paste
• baby spinach
• finely chopped tomatoes with basil
• red kidney beans
• cajun spice mix
• worcester sauce

Instructions

1. a) Boil a half-full kettle.
   b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
   c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
2. a) Meanwhile, halve the green pepper and discard the core and seeds. Chop into small chunks.
   b) Grate the Cheddar cheese.
   c) Drain and rinse the kidney beans in a sieve.
3. a) Heat a drizzle of oil in another large saucepan on medium-high heat. 
   b) Once hot, add the pepper chunks and cook, stirring, for 3 mins.
4. a) Add the Cajun spice mix (add less if you'd prefer things milder) and Worcester sauce to the pan. Cook for 30 secs. 
   b) Stir in the veg stock paste, chopped tomatoes, sugar (see pantry for amount) and kidney beans.
   c) Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
5. a) Meanwhile, pop the soured cream into a small bowl. 
   b) Add a pinch of salt and pepper. Mix well. 
6. a) Stir the spinach into the stew a handful at a time until wilted and piping hot, 2-3 mins.
   b) Fluff up the rice with a fork, then share between your bowls.
   c) Top with the veggie stew, a dollop of soured cream and a sprinkling of cheese. 
   Enjoy!