Give rice a flavour makeover with this feisty red recipe.
Ingredients
- 1 1/2 tablespoons olive oil
- 200g (1 cup) white long-grain rice
- 1 1/2 teaspoons cumin seeds
- 1 tablespoon tomato paste
- 1 1/2 teaspoons smoked paprika
- 435ml (1 3/4 cups) Massel chicken style liquid stock
- 2 x 400g cans red kidney beans, rinsed, drained
Method
- Step 1Heat the oil in a large saucepan over medium heat. Add the rice and cumin seeds, and cook, stirring, for 2-3 minutes or until the rice is heated through. Add the tomato paste and paprika, and cook, stirring, for 1 minute or until aromatic.
- Step 2Add the stock and bring to a simmer. Reduce heat to low. Cover. Cook for 15 minutes or until the rice is almost tender.
- Step 3Add the beans to the rice mixture and gently stir to combine. Cook, covered, for 2 minutes or until the beans are heated through. Set aside, covered, for 5 minutes or until the rice is tender. Use a fork to separate the grains. Transfer to a serving dish. Serve warm or at room temperature.
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1046 kj
Energy
6g
Fat Total
1g
Saturated Fat
6g
Fibre
9g
Protein
559.52mg
Sodium
1g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as an accompaniment.
Make it ahead: Make this recipe up to 1 hour ahead. Cover. Serve at room temperature.
- Author: Leanne Kitchen
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
0