RICE AND BEANS RECIPE | RICE and Kidney Beans | WALI MAHARAGWE

red kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and money while providing similar nutrition.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

Wash 1 cup of basmati rice thoroughly until the water runs clear.

Drain red kidney beans into a colander and rinse with water.

Chop 1/2 cup of onion and add to a bowl.

Roughly dice 1 small bell pepper and add to the bowl.

Peel and dice 1/2 carrot and add to the bowl.

Dice 2 ribs of celery and add to the bowl.

Chop slightly under 1/2 of a green bell pepper and add to the bowl.

In a pan, add 2 tbsp of vegetable oil and heat.

Add the chopped vegetables to the pan and start caramelizing them.

Season the vegetables with seasoned salt and pepper.

Once the vegetables have sweated, add 1 tsp of garlic ginger paste, 1/2 tsp of cumin, 1 tsp of coriander, and a pinch of red pepper flakes (optional).

Add 1 diced tomato to the pan and continue cooking.

Add 2 bay leaves and 2 sprigs of thyme to the pot.

Once the tomatoes have cooked down, add the drained kidney beans to the pot.

Pour in 1 cup and 1/4 of vegetable stock or water and cover the pot.

Cook until the rice is fluffy, about 15 minutes.

After 15 minutes, add squeezed lemon juice, chopped escallion, and cilantro to the pot.

Mix everything together and remove the thyme sprigs and bay leaves.

Taste for seasoning and adjust if necessary.

Turn off the heat and let the dish rest for 5 to 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary