Cajun Rice with bell pepper and tomato

Name: Cajun Rice with bell pepper and tomato
Prep time: 40 min
Total time: 40 min
Cuisine: Dutch
Ingredients: 1 vegetable bouillon cube; 1 can tomato paste (2½ ounces/70 grams); 1 onion; 2 garlic cloves; 2 celery stalks; 2 bell peppers; ½ pound (250 grams) cherry tomatoes; 2 tablespoons sunflower oil; 2 tablespoons Cajun seasoning; 2 teaspoons smoked paprika; 1 ½ cups (300 grams) basmati rice; 2 bay leaves; 9 ounces (250 grams) canned kidney beans; 1 green onion; 2 sprigs of parsley; ½ cup (150 grams) Greek yogurt

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

This recipe has its origins in Louisiana’s Cajun cooking, where it’s known as “dirty rice.” The rice often has a vaguely “dirty” color, hence the name. Tomato lends a refreshing—and colorful—note to this version. It’s not traditional, but I like to add a spoonful of yogurt to this aromatic dish.

Ingredients

1 vegetable bouillon cube
1 can tomato paste (2½ ounces/

Americas
Europe
United States
Netherlands
Main course
Vegetarian
Gluten-free
Louisiana

Method

DISSOLVE the bouillon cube in 4 ¼ cups (1 liter) of hot water, then stir in the tomato paste.

CHOP the onion finely and mince the garlic. Slice the celery into arches and the bell peppers into thin strips. Cut the tomatoes in half.

HEAT the oil in a sauté pan. Fry the onion with the garlic and celery for 2 minutes. Add the bell pepper and fry for another 3 m