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Saturday, October 9, 2010


Oil - 1 Tbsp
Long grain rice - 2 cups
Onion(chopped) - 1 medium
Kidney beans(dry) - 1/2 cup
Bell pepper (chopped) - 1 small
Ginger paste - 1/2 tsp
Oregano - 1/2 tsp
Salt - to taste
Tomato sauce - 8oz can
Broth or Water - 3 cups
Cilantro - For garnishing

Soak kidney beans overnight. Pressure cook beans until soft not mushy.
Drain the beans and keep aside.
Heat oil in a non-stick pan on medium heat.
Add rice and saute until the rice turns a light golden brown
Add onion and saute for 1-2 mins.
Add in kidney beans, bell pepper, ginger, oregano, salt, tomato sauce and broth(water). Mix well.
Allow the mixture to come to a boil, stir gently.
Turn heat down to low-med , cover the pan and cook for 15 minutes.
Turn off stove and fluff up rice gently with a fork.
Garnish with chopped cilantro.

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