Preparation

Sauté and brown the oil, onion, garlic and pepper.
Add the tomato to the stew and stir until the tomato crumbles in the pan. Add the bay leaves.
Add the rice and mix well.
Season with salt and pepper, add the tomato pulp and beans.
Stir and add 2/3 of the stock and cook on medium heat for 10 to 15 minutes.
Add the rest of the stock and the parsley. Cook until bubbling.
The rice needs to rest for 5 minutes and will soon be ready to serve.

Ingredients

  • 350 gr of rice
  • 1 can of cooked red beans (small)
  • 1 chopped onion
  • 3 chopped garlic cloves
  • Bay leaves (2 or 3)
  • 1/2 small red pepper cut into cubes
  • 1 diced tomato
  • 1/4 of a glass of tomato pulp
  • salt
  • chili
  • 800 ml of vegetable, fish or meat stock according to the main dish
  • Chopped parsley