Capsicum Beans and Rice

    1 hour

    This is a Cuban-style dish, a one pot meal that is very easy and satisfying. You can also eat it wrapped in tortillas if you like.

    238 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1 green capsicum, chopped
    • 2 cloves garlic, crushed
    • 1 teaspoon salt
    • 3 tablespoons tomato paste
    • 1 400g can kidney beans, drained with liquid reserved
    • 1 cup (220g) shortgrain rice

    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Heat oil in a large saucepan over medium heat. Fry onion, green capsicum and garlic. When onion is transparent. add salt and tomato paste. Reduce heat and simmer for 2 minutes. Stir in the beans and rice.
    2. Pour the bean liquid into a large measuring cup and add enough water to reach 500ml (2 cups). Pour into saucepan. Cover and simmer for 45 minutes, or until liquid is absorbed and rice is cooked.

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    Reviews in English (166)


    Something else. Very, very good recipe. I made a few changes, however, to add flavour after reading some of the other reviews. 1: add 1 tsp. cumin powder to onions/garlic while cooking, 2: add diced mild chillies when you add the beans, 3: use stock (any kind) instead of water. Hope this helps! Thanks for a yummy recipe!  -  29 Sep 2008


    Excellent dish. I added a few chili flakes to give it a little kick but not too many (I didn't want it 'hot'). Also added a bay leaf and used stock as suggested by another user. It was ready in 30mins, and was delish! And it will be even better tomorrow, I'm sure.  -  24 Mar 2010


    Best lunch I've made/had in a long time. I was looking for a dish to prepare with the can of red kidney beans that has been sitting on the shelf for the longest time and I am glad this was it. Instead of using short grain rice, I used medium grain brown rice and it took twice as long to cook but it was totally worth the wait! Thanks! Will definitely make this wholesome dish again.  -  04 Jul 2011