Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 medium onion, (diced)
  • 1 medium red bell pepper, (diced)
  • 3 garlic cloves, (minced)
  • 1 tablespoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • 2 1/4 cups vegetable broth
  • 1 1/2 cups basmati rice
  • 1 (15 ounce or 400 gram) can red kidney beans, (drained and rinsed)
  • 1 tablespoon tomato paste
  • Salt to taste ((I used 1/2 teaspoon))
  • 1 cup pimento-stuffed green olives, (halved)
  • 1/4 cup chopped fresh cilantro

Instruction

  • Coat the bottom of a large pot with oil and place it over medium heat.
  • When the oil is hot, add the onion and bell pepper. Cook, stirring frequently, until the pepper softens a bit and the onion becomes translucent.
  • Stir in the garlic, cumin, paprika, and oregano. Cook for about 1 minute more, until the mixture becomes very fragrant.
  • Add the broth, rice, beans, and tomato paste. Turn up the heat to high and stir to fully dissolve the tomato paste.
  • Bring the liquid to a boil, and then lower the heat so that it's just at a low simmer.
  • Cover the pot and allow it to simmer for 15 to 20 minutes, until the rice is tender.
  • Remove the pot from the heat and let it sit for 5 minutes with the lid on.
  • Remove the lid and season the rice with salt to taste. Stir in the olives and cilantro.
  • Serve.