Ingredients
COOK RICE:
- 2 cups rice basmati rice or long grain rice
- Water
- Salt to taste
COOK RED BEANS:
- 1 tablespoon oil
- 1 dried bay leaf
- 2 garlic cloves chopped
- 1 bell pepper capsicum, chopped
- 1 cup chopped celery
- ½ teaspoon ground cumin cumin powder
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 400 g canned red beans rinsed and drained
- ¼ cup chopped coriander cilantro leaves
Instructions
Cook rice:
- Rinse rice under cold running water. Add rice to a large pot alongside 8 cups water. Season with salt.
- Bring to a boil. Simmer for about 10-15 minutes or until tender. Check the package instructions for cooking time.
- Drain the cooked rice. Set aside.
Cook red beans:
- Heat oil in a large frying pan over medium-high heat. Add bay leaf and sauté for a minute.
- Add onions. Sauté, stirring occasionally, for 2-3 minutes or until soft and translucent. Add garlic. Sauté, stirring, for a minute or until fragrant.
- Add ground cumin, paprika and dried oregano. Sauté, stirring, for about 1 minute or until aromatic.
- Add tomato paste, and stir fry for a minute.
- Add red beans and coriander (cilantro) leaves.
- Stir to combine. Heat through.
- Serve with rice.
Notes
- Substitute red beans with your favorite beans
Nutrition
Serving: 1g | Calories: 291kcal | Carbohydrates: 52g | Protein: 12g | Fat: 5g | Polyunsaturated Fat: 4g | Sodium: 191mg | Fiber: 9g | Sugar: 3g