Rice and beans

25 min · Serves 3

A Kubbord recipe

Steps written by Kubbord

What goes in

• 250 grice
• 400 gkidney beans
• 400 gtomatoes
• 1onion
• 2garlic

How to cook it

1. In a medium saucepan, combine the 250 g rice with 500 ml (about 2 cups) of water. Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and simmer for 15 to 18 minutes until the water is absorbed and the rice is tender.
2. While the rice cooks, finely chop the onion, mince the 2 garlic cloves, chop the tomatoes, and drain the kidney beans.
3. In a separate saucepan or skillet, add the chopped onion, minced garlic, and 3 tablespoons of water over medium heat. Cook for 5 to 7 minutes, stirring occasionally and adding a splash of water if needed, until the onion is soft and translucent.
4. Add the chopped tomatoes and drained kidney beans to the pan. Bring to a simmer over medium-low heat and cook for 15 minutes, stirring occasionally, until the sauce is thick and bubbling.
5. Remove both pans from the heat, fluff the cooked rice with a fork, divide it among plates, and spoon the warm bean mixture over the rice to serve.

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