Creole vegetable rice

Ingredients for 4 servings:

• 50 g onion(s), red, finely chopped
• 2 garlic cloves, roughly crushed
• 500 g diced tomatoes
• 2 bell peppers, yellow and orange, diced
• olive oil
• 4 tbsp tomato paste
• salt and pepper
• chili sauce
• Thyme leaves, fresh
• 4 tbsp coriander greens, finely chopped
• 1 can kidney beans (400 g)
• 200 g long grain rice
• 450 ml water, very hot
• 2 tbsp lime juice
• chili flakes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Heat two tablespoons of olive oil in a large pan. Sauté the diced onion until translucent. Add the garlic, tomato paste, chopped tomatoes, and bell pepper. Season with salt and pepper, and a little chili sauce. Sprinkle with ½ teaspoon of thyme and bring to a boil briefly. Stir in the coriander, well-drained kidney beans, and rice. Add the water and lime juice, and cook the rice over low heat for about 25 minutes (taste it!). To serve, season to taste, sprinkle with more thyme leaves, and drizzle with a little olive oil. Season with chili flakes, if desired.