Food & Wine
Red rice and beans
Delicious, hearty and wholesome, red rice and beans works well as summer barbecue side or a dish in and of itself. Check out this easy to follow recipe and cook up a storm!
Ingredients:
- 1 ½ tablespoons olive oil
- 1 cup of while long grain rice
- 1 ½ teaspoons cumin seeds
- 1 tablespoon tomato paste
- 1 ½ teaspoons smoked paprika
- 435ml chicken stock
- 2 x 400g cans red kidney beans
Method:
- Prepare ingredients and rinse and drain the kidney beans.
- Heat oil in a large saucepan over a medium heat.
- Add rice and cumin seeds and cook, stirring for 2-3 minutes until rice is heated through.
- Add tomato paste and paprika and cook, stirring for about a minute until aromatic.
- Add chicken stock and bring to a simmer.
- Reduce heat to low, cover and cook for 15 minutes or until rice is almost tender.
- Add bean to mixture and stir to combine.
- Cook covered for a couple of minutes or until beans are heated through.
- Set aside, covered, for about five minutes until rice is tender.
- Use a fork to separate the grains, then transfer to a serving dish and enjoy.
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