Kidney Beans and Rice
-
- 14reviews
- 199saves
About this recipe: Kidney beans simmered with onion, pepper, garlic, tomato purée and rice. A perfect one-pan meal. Leftovers are tasty wrapped in a tortilla, too.
Chris Barila
Ingredients
Serves: 6
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 4 tablespoons tomato purée
- 1 (400g) can kidney beans, drained with liquid reserved
- 200g (7 oz) uncooked white rice
Method
Prep:10min › Cook:50min › Ready in:1hr
- Heat oil in a large saucepan over medium heat. Sauté onion, green pepper and garlic. When onion is translucent add salt and tomato purée. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
- Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 450ml (16 fl oz); pour into saucepan. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
Similar recipes
Reviews (14)
Used different ingredients. My husband and I both LOVED this dish - very tasty. I added two very large cloves of garlic and that was wonderful. Additionally, it was so much tastier the second day when the flavours had melded that I suggest making it the day before -if you can - and refrigerate it overnight!!! - 15 Sep 2008
LOVED THIS!! So easy to prepare, LOVE a one-pot tea. I added some chilli powder to the onions and did use quite a lot more stock and left to simmer for about an hour. My two year old really enjoyed it with some grated cheese melted over the top and it made yummy tortilla wraps for lunch the next day too - 04 Mar 2012
Loved it. Couldn't be eaiser. Used 2 green peppers since I had them for a little extra veg. May sneak even more veg in next time. 5 year old loved it too. Cooked beans from scratch. - 24 Aug 2011
Write a review
