Rice pot with kidney beans, peppers and tomatoes

Ingredients for 4 servings:

• 2 cups rice, parboiled
• 1 onion(s), red
• 1 garlic clove(s)
• olive oil
• 1 red bell pepper
• 1 small can of kidney beans
• 1 small can of tomatoes, chopped
• 6 cup(s) broth, any style you like
• oregano
• cumin
• Paprika powder
• chili powder
• salt and pepper
• flat-leaf parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a spicy rice dish without meat, vegetarian

Wash and drain the rice. Finely slice the onion and mince the garlic. Sauté in olive oil. Dice the bell pepper and sauté for about five minutes. Add the rice and sauté briefly. Add about six cups of broth and the can of tomatoes. Season with the oregano, paprika, chili powder, and cumin, and simmer for about 15 minutes, until the rice is tender. Add the kidney beans, stir, and heat through again. Finally, season with salt and pepper and garnish with flat-leaf parsley. Tip: Tastes delicious reheated. Vegetarian or vegan: Use vegetable broth!