Tanzanian Vegetable Rice Recipes

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SUPER EASY SWAHILI RICE AND BEANS (WALI MAHARAGE)



Super Easy Swahili rice and beans (wali maharage) image

We lived in Zanzibar, Africa, for a few years. We live in Switzerland now, but I still make this every week. It's a firm favourite of the whole family! It is super easy to make. If you have left-over rice, it is super quick too! And everyone eats all their vegetables. It easily combines with whatever piece of meat, chicken or...

Provided by Caroline Mgawe

Categories     Other Main Dishes

Time 15m

Number Of Ingredients 6

3 c whole-grain rice (cooked)
1 can(s) kidney beans, canned
1/8 c coconut milk, unsweetened
1 can(s) sweetcorn
1 tsp curry powder (mild)
1 tsp cinnamon (powder) (or 2 sticks)

Steps:

  • 1. Use left-over rice, or cook the rice using the instructions on the pack (mine takes 1 cup rice, 2.5 cups water, 1 hour, stir occasionally)
  • 2. Add the other ingredients and mix until everything is hot.
  • 3. Enjoy! I tend to double the recipe because it tastes even better the next day. You can freeze it too.

TANZANIAN VEGETABLE RICE



Tanzanian Vegetable Rice image

From: "The Essential African Cookbook" by Rosamund Grant. Serve with chicken or fish with a fresh relish Kachumbali.

Provided by Engrossed

Categories     Long Grain Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups basmati rice
3 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, crushed
3 cups vegetable stock or 3 cups water
4 ounces sweet corn (2/3 cup)
1/2 red bell peppers or 1/2 green bell pepper, chopped
1 large carrot, grated

Steps:

  • Wash the rice in a sieve under cold water, then leave to drain about 15 minutes.
  • Heat the oil in a large saucepan and fry the onion for a few minutes over a moderate heat until soft.
  • Add the rice and stir-fry for about 10 minutes, taking care to keep stirring all the time so that the rice doesn't stick to the pan.
  • Add the garlic and the stock or water and stir well. Bring to the boil and cook over a high heat for 5 minutes, then reduce the heat, cover and cook the rice for 20 minutes.
  • Scatter the corn over the rice, then spread the pepper on top and lastly sprinkle over the grated carrot.
  • Cover tightly and steam over a low heat until the rice is cooked, then mix together with a fork and serve immediately.

Nutrition Facts : Calories 396.5, Fat 12.7, SaturatedFat 1.8, Sodium 23.5, Carbohydrate 64.7, Fiber 4.5, Sugar 4.2, Protein 7.1

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