Rice and Beans
Rice and beans is a classic, nourishing, and simple dish found in many cuisines around the world. From Latin America to Africa and Asia, it exists in various forms. Thanks to its simplicity and nutritional value, the recipe has always been a popular choice for those looking for a quick and satisfying meal. The combination of red kidney beans and rice is not only delicious but also a complete protein source, making it an excellent choice for a vegetarian diet. Seasoned with a little cumin and paprika, it brings true home-style flavors to the table.
Ingredients for this recipe
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Preparation Steps
1
Rinse the rice thoroughly under cold water to remove excess starch. This will help the rice stay fluffy.
2
Finely chop the onion, garlic, tomato, and bell pepper. Drain and rinse the red kidney beans with cold water.
3
In a medium saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
4
Add the garlic, bell pepper, and tomato. Stir and cook for another 2 minutes, allowing the flavors to meld.
5
Stir in the ground cumin, Hungarian sweet paprika, salt, and pepper. Mix well, then add the rinsed rice and toast for 1-2 minutes.
6
Pour in the water, stir, and bring to a simmer. Cover and cook over low heat for about 15 minutes, or until the rice is tender and the water is absorbed.
7
When the rice is almost done, add the red kidney beans. Gently stir and cook for another 3 minutes to allow the flavors to combine.
8
Remove from the heat and let it rest, covered, for 5 minutes. This helps the flavors to fully meld together.
9
Before serving, sprinkle with fresh, chopped parsley. Serve warm as a main course or side dish.
