Kidney Bean Rice
For me, rice and kidney beans are a match made in heaven. I just love the simplicity but bold flavours of this dish.
2 tbsp oil
1 large onion, chopped
1 tbsp garlic, minced
2 tbsp green chillies, chopped
1 tsp thyme
2 tbsp paprika
1 cup tomatoes, chopped
1 tbsp tomato paste
2 cans kidney beans, drained and washed
Salt to taste
Freshly ground black pepper
1 1/2 cups Daawat Aromatic Rice, Soaked
3 cups water
Coriander leaves, for garnishing
Heat oil in a pot and add onions. Cook until translucent and then stir in the garlic. Add the green chillies, thyme and paprika and stir.
Add the tomatoes and tomato paste and stir. Let cook for 5 minutes.
Add the kidney beans, salt and pepper. Stir and cook for another 5 minutes.
Add the rice and water and stir. Cover the pot with a lid and let simmer for 12-15 minutes.
Fluff with a fork and stir in the coriander leaves. Serve.