Red rice And beans

Ingredients

• 1 1/2 tablespoons olive oil
• 200g (1 cup) SunRice White Long Grain Rice
• 1 1/2 teaspoons cumin seeds
• 1 tablespoon tomato paste
• 1 1/2 teaspoons smoked paprika
• 435ml (13/4 cups) Campbell's Real Stock Chicken
• 2 x 400g cans red kidney beans, rinsed, drained

Method

• Heat 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.

• Add the stock and bring to a simmer. Reduce heat to low. Cover. Cook for 15 minutes or until the rice is almost tender.

• Add 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.

Source: http://www.taste.com.au

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