Spicy Rice and Kidney Beans

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1 onion, thinly sliced
2 cloves of garlic, crushed
120 g of basmati or jasmine rice
25 cl of vegetable stock
200 g canned diced tomatoes
200 g canned red kidney beans, rinsed and drained
1/2 tsp turmeric
1 tsp chilli powder
fresh coriander, finely chopped

Sauté onion and garlic in olive oil in a large pan or pot for 5 minutes or until soft. Add spices. Add rice and cook for 5 minutes or until translucent.

Add stock and tomatoes. Cover and bring to the boil. Reduce heat to low and simmer for 15-20 minutes or until rice is tender. Add red kidney beans and cook for an additional 5 minutes.

Season to taste and serve and sprinkle with coriander.