RCI-VG.004.1126.001
Rice and Beans Casserole
Very popular and nutritious dish for vegetarians. Makes enough for 4 people.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- / 8 oz long-grain rice225 g
- 2 tbsp
- onion1 unitfinely sliced
- 2 cloves
- chilli finely chopped1 unit
- / 2 oz tomatoes350 gskinned and chopped
- red pepper1 unitseeded and diced
- / 8 oz cooked red beans225 g
- / 1 pt water or stock600 ml
- green pepper1 unitseeded and diced
Method
1
Heat oil in a large casserole or heavy-bottomed pot over medium heat.
2
Add finely sliced onion and cook, stirring occasionally, until softened and translucent.
3 minutes
3
Stir in crushed garlic and finely chopped chilli, cooking for 1 minute until fragrant.
4
Add the skinned and chopped tomatoes, diced red pepper, and diced green pepper to the pot, stirring to combine.
5
Pour in the water or stock and bring the mixture to a boil, stirring occasionally.
3 minutes
6
Add the long-grain rice and cooked red beans, stirring well to distribute evenly throughout the liquid.
7
Reduce heat to low, cover the casserole with a lid, and simmer gently until the rice is tender and has absorbed most of the liquid.
25 minutes
8
Remove from heat and let stand, covered, for 5 minutes to allow the rice to finish cooking and the flavors to meld.
9
Fluff the rice gently with a fork and serve hot directly from the casserole.