Spanish Rice and Beans Recipe

Ingredients

• 400 g canned red kidney beans (drained)
• 1 tbsp olive oil
• 1 onion (finely chopped)
• 3 cloves garlic (chopped)
• 1 tsp cayenne
• 1 tsp paprika
• 1 tsp dried oregano
• 3 bell peppers (deseeded and sliced)
• 150 g fresh tomatoes (chopped if large, halved if small)
• 300 g paella rice (or arborio rice)
• 900 ml vegetable stock
• 10 g fresh parsley (finely chopped)
• 1 red chilli (thinly sliced)
• Handful green olives (sliced)
• 2 lemon (one juiced, one cut into wedges)

Instructions

1. 1

   Heat the olive oil over a low heat. Add the onions, garlic, cayenne, paprika and oregano.

2. 2

   Sweat the onions very gently for 5 minutes. Popping a lid on helps the onions to sweat without needing to have the heat higher, which could cause them to brown.

3. 3

   Add the peppers and tomatoes and continue to fry really gently for 10 minutes. The lid can go back on, just take it off and stir occasionally to check nothing is catching.

4. 4

   Add the rice and stir for 1 minute until coated.

5. 5

   Add the stock, bring to the boil then reduce to a simmer and cook for 10-15 minutes, stirring occasionally until the rice is almost cooked and most of the liquid has absorbed.

6. 6

   Add the drained kidney beans. Stir through and continue to cook gently until the rice is tender. It should take 2-5 minutes.

7. 7

   Squeeze the juice of one lemon all over the rice, then scatter on the olives, red chilli and parsley. If you like, you can hold back some or all of the garnish and bring it to the table so that people can garnish their own servings to taste.

8. 8

   Cut the remaining lemon into wedges, serve with the rice and enjoy.