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Rice, corn, kidney beans and tomato pan

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Ingredients for 2 servings:

  • 600 ml water
  • 175 g corn, pre-cooked
  • 150 g kidney beans, pre-cooked
  • 125 g wild rice
  • 50 g tomato paste
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

vegan

Heat the water and rice in a pan and simmer for about 30 minutes. Add the corn and beans. Stir in the tomato paste and season with salt and pepper. Simmer for about 5 minutes, then serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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