Capsicum Beans and Rice

  • 10reviews
  • 31saves
  • 1hour

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.

Chris Barila

Ingredients

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

Directions

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 (10)

Esmee
by
5

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

LittleAussieFoodie
2

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

zahrah
by
1

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

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