1 tablespoon olive oil
1 cup chopped onion
1 green bell pepper
2 cloves garlic
1 teaspoon salt
4 tablespoons tomato paste
1 (15.25 ounce) can kidney beans
drained with liquid reserved
1 cup uncooked white rice
Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
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