1 cup kidney beans
4 cups water
1 tablespoon vegetable oil
1 small onion, chopped
1 clove garlic, minced
1/2 cup regular or no-salt canned tomatoes or regular or no-salt tomato sauce
1 cup white rice
- Clean and wash beans. Add 4 cups of water to beans and soak overnight in a covered container in the refrigerator.
- Put beans and water into a pot and cook, adding more water as needed to cover the beans.
- Cook onion and garlic in hot oil until soft and yellow. Add the canned tomatoes (broken-up) or tomato sauce, and rice to the kidney beans. Stir carefully. Bring to boil and cover.
- Cook over very low heat, without stirring, until there is no water left and the rice is cooked, about 25 minutes.
Yields about 4 servings
Source: Cornell University Cooperative Extension – New York City Nutrition & Health Programs Recipe Collection, 2006. Recipe adapted from Delicious Hispanic Meals: Maternity Infant Care-Family Planning Projects of NYC.
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