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Spicy tomato and bean rice
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate your rice dish with a zesty spice blend.
Ingredients:
  • 200.00 gm long-grain white rice
  • 382.50 gm chicken style liquid stock
  • 410g can crushed tomatoes
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 2 tsp dried oregano
  • 1/4 tsp dried chilli flakes
  • 4 strips lemon rind, thinly sliced
  • 420g can red kidney beans, drained, rinsed
  • 40.00 ml fresh coriander leaves, chopped
  • Plain yoghurt, to serve
  • Chopped coriander, extra, to serve
Instructions:
  • In a sturdy saucepan, combine rice, stock, and tomato over high heat. Stir well and cover. Once boiling, lower the heat and simmer gently for 12 to 15 minutes until the rice is tender and most of the liquid is absorbed.
  • Heat oil in a frying pan until shimmering. Add onion and cook for 6 to 8 minutes until soft and golden. Stir in garlic, cumin, coriander, oregano, and chili, and cook for 1 minute until fragrant. Remove from heat.
  • Combine the onion mixture, lemon rind, and beans with the rice. Gently mix with a fork and let it sit for 5 minutes. Fluff the rice with a fork, add salt, pepper, and chopped coriander. Serve topped with yogurt and extra coriander.

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