spicy kidney beans with rice
How to make spicy kidney beans with rice recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
250 g (8 oz) long-grain rice
2 tablespoons olive or vegetable oil
1 large red onion, chopped
1 red pepper, cored, deseeded and chopped
2 celery sticks, chopped
2 teaspoons Cajun- or Mexican-style spice blend
2 × 400 g (13 oz) cans red kidney beans, drained and rinsed
3 ripe tomatoes, diced
1 tablespoon red wine vinegar
1 teaspoon Tabasco sauce, plus extra to serve
125 ml (4 fl oz) water
salt and pepper
2 tablespoons chopped chives, to garnish (optional)
4 tablespoons crème fraîche, to serve (optional)
Method:
Bring a large pan of lightly salted water to the boil and cook the rice for 12 minutes, or according to pack instructions, until just tender. Drain and keep hot.
Meanwhile, heat the oil in a large, deep-sided frying pan and add the onion, pepper and celery. Cook for 8–9 minutes, until softened. Add the spice mix, cook for 1 minute, then stir in the kidney beans, tomatoes, vinegar, Tabasco and measured water.
Cover and simmer gently for 7–8 minutes, adding a little more water if necessary. Season to taste and scatter with the chopped chives, if using. Serve with the tender rice, extra Tabasco and crème fraîche, if liked.
For spicy Mexican rice salad, deseed and finely chop 1 red pepper and mix with ½ a finely chopped red onion and 2 finely chopped celery sticks. Stir in 250 g (8 oz) cooked wild and basmati rice and a 400 g (13 oz) can of kidney beans, rinsed and drained.
Add 2 deseeded and chopped tomatoes, 2 tablespoons chopped chives and 2 tablespoons lime juice. Season generously and serve with lightly salted tortilla chips. Total cooking time 10 minutes.
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| spicy kidney beans with rice |
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