Kidney Beans and Rice

Thanks Sandy for this quick and easy; filling and nutritious recipe.
4 spring onions, sliced
2 cloves garlic, crushed
1 tblsp olive oil
1 1/2 cups long grain rice
3 cups vegetable stock
1 400 g can kidney beans
salt and pepper to taste
Cook half the spring onions and all the garlic in the olive oil in a large saucepan until soft, 2 – 3 minutes.
Stir in the rice. Add the stock.
Drain and rinse the kidney beans and add to the pan. Bring to the boil. Add salt and pepper to taste. Cover the pan and simmer for 10 – 12 minutes, stirring occasionally, until the rice is tender and the fluid taken up.
Turn into a serving bowl. Top with the other half of spring onions and serve hot.
Serves 4 people.
Can be eaten on its own, as an accompaniment to a meal or with a salad. 


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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