Red Rice & Beans
A tasty side dish of rich beans, tomatoes and rice.
- Yield: Serves 6
- Preparation Time: 15 Minutes
- Cooking Time: 30 Minutes
Ingredients
- 1½ tbs olive oil
- 1 cup long-grain rice
- 1½ tsp cumin seeds
- 1 tbs tomato paste
- 1½ tsp smoked paprika
- 435ml chicken stock
- 2 x 400g cans red kidney beans, rinsed, drained
Directions
- Heat the oil in a large saucepan over medium heat. Add the rice and cumin seeds, and cook, stirring, for 2-3 minutes or until the rice is heated through. Add the tomato paste and paprika, and cook, stirring, for 1 minute or until aromatic.
- Add the stock and bring to a simmer. Reduce heat to low. Cover. Cook for 15 minutes or until the rice is almost tender.
- Add the beans to the rice mixture and gently stir to combine. Cook, covered, for 2 minutes or until the beans are heated through. Set aside, covered, for 5 minutes or until the rice is tender. Use a fork to separate the grains. Transfer to a serving dish. Serve warm or at room temperature.
