Cuban rice and beans pot

Ingredients for 2 servings:

• 1 large onion(s)
• 1 bell pepper(s)
• 1 tomato(s)
• 1 garlic
• 1 can kidney beans
• 2 cup(s) rice (long grain rice)
• Water
• salt and pepper
• curry powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the onion and bell pepper. Briefly blanch the tomato in boiling water, peel and deseed, and dice it. Fry the onion in a pan until golden brown. Add the diced bell pepper and tomatoes and sauté briefly. Add the crushed or minced garlic clove. Drain the liquid from the can and add the beans to the pan with the 2 cups of rice, then deglaze with 3 cups of water. Season with salt, pepper, and a little curry powder. Cook for about 20 minutes, until the water has completely evaporated. Tip: If you’re in a hurry, you can also use a package of express microwave rice. Simply microwave it for 2 minutes, add it to the pan with the beans and the remaining ingredients, season, stir, and you’re done. Advantage: The vegetables stay crisper due to the shorter cooking time.