Spiced Veggie Rice

Prep time: 5 minutes   Cook time: 45 minutes   Serves: 3

 If you’re looking for a warming winter dish, try this spiced rice recipe bursting with both vegetables and flavour!


  • 1 Pack Heck! Beet Goes On Sausages 
  • 25g Cashews
  • 250g Carrots
  • 100g Green Beans
  • 2 Sticks Celery – finely chopped
  • 2 Red Peppers
  • 3 Cloves Garlic – crushed
  • 400g Red Kidney Beans
  • 400g Canned Cherry Tomatoes
  • 300g Rice
  • 2 Tbsp Caster Sugar
  • 1 Tbsp Red Wine Vinegar
  • 400ml Vegetable Stock
  • 2 Tbsp Cajun Seasoning
  • 2 Tbsp Smoked Paprika
  • 1 Tsp Chipotle Paste
  • 2 Tbsp Tomato Puree


  1. Firstly, prep all the ingredients. Finely chop the celery and peppers, crush the garlic and toast the cashews on medium heat until golden brown then chop and leave to cool
  2. Add some oil to the pan and fry the celery for ten minutes until soft. Then add the chopped peppers and crushed garlic, leave for 5 minutes
  3. Add the Cajun seasoning, paprika, chipotle paste and tomato puree, stir until fragrant (usually 1 minute)
  4. Stir in the kidney beans, green beans, canned tomatoes, stock, vinegar, sugar and rice. Bring to a boil and simmer with the lid on for 40 minutes to make sure the rice is cooked, and all the liquid is absorbed
  5. Meanwhile, pan-fry the sausages for 10 mins
  6. Fry off the carrots for 5 mins then add to the rice along with the toasted cashews and 2 sausages per plate


 Nutritional Information Per 100g 

Per Portion

(2 Sausages Per Person)

Energy 441kJ/105kcal 1726kJ/410kcal
Fat 1.7g 6.5g
Of Which Saturates 0.3g 1.1g
Carbohydrates  17g 66g
Of Which Sugars 3.6g 14g
Protein 3.9g 15g
Salt 0.43g 1.7g
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