We suggest you do this in stages, slowly, and go as far as works for your family, here’s how your final recipe might come together…

Method:

1. Pour 1 mug of rice and 2 mugs water (or 1 each water and chopped tomatoes/coconut milk) into a large saucepan, along with the halved chilli if using, and bring to a simmer. Add frozen veg if using. Cook until liquid is absorbed and rice is fluffy (about 12-15 mins for basmati, longer for long-grain rice), adding more water if it boils away before the rice is cooked.

2. Great frozen veg here includes: peas, sweetcorn, mixed veg, grilled Mediterranean veg, frozen whole leaf spinach, broad beans or edamame beans, sliced peppers or mushrooms, sliced carrots… For bigger frozen veg that takes longer to cook like broccoli/cauliflower florets or diced sweet potato/squash, try cooking separately according to package instructions and stirring through when everything is ready.

3. If using fresh veg, try dicing small and cooking either separately (then adding to the rice when done), or soften in some oil in a large saucepan, then add the rice and liquid to the same pan in with the cooked veg so it’s all in one. Try: finely diced carrots, celery and/or onion, sliced or diced peppers or mushrooms, diced courgettes or aubergines, thinly sliced leeks, finely diced sweet potato or squash… If using broccoli or cauliflower florets, you are best off cooking separately, and for fresh leafy greens, just stir them through with the beans!

4. Remove the chilli if you used one and stir through the drained kidney beans and seasoning (if using). Serve as is, or with some cooked chicken or veggie alternative. Some sliced spring onions are also traditional with this dish, or try some fresh veg on the side with your protein like sliced cucumber or cherry tomatoes, or even cooked and buttered corn-on-the-cob!