- Cook Time
- Prep Time
- 4-6 ServingsServings
- 2 tablespoon oil
- 1 teaspoon ground coriander
- 1 clove garlic, smashed and chopped
- 1/4 cup choped celery
- 1 pinch oregano
- 1 medium cubanelle or green pepper, diced
- salt and peper to taste
- 2 tablespoon tomato paste
- 1 can red kidney beans, drained and rinsed
- 3 cup water or stock
- 2 cup white or brown rice
Heat the oil in a medium pot over high heat. Add the coriander, garlic, celery, oregano and peppers. Stir and add the salt and pepper. Continue to stir while adding tomato paste until it dissolves. Add the beans and heat through.
Add water or stock and bring to a boil, adjust seasoning (if using water you will likely need about 1-2 teaspoons salt). Add the rice and stir regularly to avoid sticking. When the water has mostly been absorbed, cover and cook on very low heat for 15 minutes for white rice and 30 minutes for brown rice.
Wait another 5 minutes, uncover and stir in 1 teaspoon oil and stir. Cover again for 5 minutes. The rice should be ready, firm but tender. If it is not as soft as you like, cover again over very low heat and cook another 5 minutes. If it is too dry ad ¼ cup of boiling water.
Serve with chicken or fish or as a complete meal.