Red Bean and Cashew Rice
Heat the oil in a large saucepan and add all the prepared vegetables stirring well until they are beginning to soften.
Rinse the rice under the cold tap and add to the vegetables in the saucepan with the cashews. Stir well, add the stock and stir again.
Cover the pan with a lid and leave to simmer for 25/30 minutes until the liquid has been absorbed and the rice is tender.
Add the cooked kidney beans, chopped herbs and season to taste.