Creole rice

Ingredients for 2 servings:

• 100 g kidney beans, dried
• 4 tomatoes
• 2 onions
• 2 garlic cloves
• 2 tbsp oil (e.g. soybean oil)
• 200 g long grain rice or parboiled rice
• 500 ml vegetable stock
• 1 bell pepper(s), green
• 1 bell pepper(s), red
• 1 lime(s), alternatively 1/2 lemon
• 2 chili peppers, green, fresh
• 1 tsp coriander greens, chopped
• salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 14 hours

with kidney beans, spicy, low-fat

Soak the kidney beans in water overnight. The next day, drain and cook in fresh water until tender (approx. 30-60 minutes). Blanch the tomatoes in boiling water. Then peel and roughly dice. Peel and finely chop the onions and garlic, and fry in a pan with 1 tablespoon of oil. Briefly fry the rice. Then pour in the vegetable stock, stir in the tomatoes, and cover the rice and cook over low heat for about 15 minutes. In the meantime, wash and halve the chili peppers. Remove the stems and seeds, and slice crosswise into thin strips. Wash and trim the bell peppers, and cut into diamond-shaped pieces. Heat the remaining oil and fry the chili and bell peppers. Drain the beans, add them to the rice along with the chili and bell peppers, and cook for another 10 minutes, until the rice is tender. Squeeze the lime and season the finished rice with salt, pepper, coriander leaves and lime juice and serve.