Rice Pot with Kidney Beans, Peppers and Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cup rice, parboiled
- 1 onion (s), red
- 1 clove garlic
- olive oil
- 1 red pepper
- 1 small Can (s) kidney beans
- 1 small Can (s) tomato (s), chunky
- 6 cup / s broth, kind as desired
- oregano
- cumin
- Paprika powder
- Chili powder
- salt and pepper
- Parsley smooth
Print Recipe
Pin Recipe Instructions
- Wash and drain the rice.
- Cut the onion into fine rings and press the garlic. Then sauté in olive oil. Cut the peppers into small cubes and steam them for about five minutes. Then add the rice and let it sweat briefly. Top up with about six cups of stock and the can of tomatoes. Season with the oregano, paprika, chilli powder and cumin and simmer for about 15 minutes until the rice is cooked through.
- Add the kidney beans, mix in and heat everything again. Finally, season with salt and pepper and garnish with flat-leaf parsley.
- Tip: It tastes delicious even after being warmed up.
- Vegetarian or vegan: use vegetable stock!
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