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Rice pot with corn and kidney beans

updated

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Ingredients for 2 servings:

  • 250 ml vegetable stock
  • 125 g basmati rice
  • 1 can kidney beans
  • 1 can of corn
  • some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan

Bring the vegetable broth to a boil in a saucepan. Cook the basmati rice for about 15 minutes. Add the corn and kidney beans, stir, and simmer for about another 5 minutes. Season with salt and pepper.

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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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