You may vary the ingredients in this recipe by adding ingredients such as diced red peppers.
Prep: 10 minutes
Cook: 20 minutes
75ml olive oil
1 onion, finely chopped
2 tsp ginger, finely grated or chopped
1 garlic clove, crushed
100g button mushrooms, sliced
2 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
1 tsp pimenton (smoked paprika)3
00g long grain rice (soaked in water for 30 minutes or rinsed until the water runs clear)
1 large red chili, deseeded and finely chopped
300g kidney beans
700ml boiling vegetable or chicken stock or water
2 large tomatoes, diced
2 tbsp flat leaf parsley, finely chopped
1 tbsp of lime or a lemon juice
1 tbsp butter
maldon salt and freshly ground black pepper
Heat an oven to 190°C. Heat the oil in a large oven proof pan over a moderate-high heat. Add the onion to the oil and sauté for 3 minutes so that they are soft.
Stir in the garlic, ginger, mushrooms, dried oregano, cumin, coriander and pimenton, cook them while stirring for a couple of minutes.
Strain the rice and add to the pan with the red chili and kidney beans, cook for a couple of minutes, stirring regularly so that the ingredients are well distributed and the rice is coated in the spices..
Pour enough stock over the rice so that it is generously covered. Bring it to the boil, then reduce the heat to simmer, cover the rice with buttered parchment paper or foil & a lid.
Place the rice in the oven and cook it for around 20 minutes, the stock should all be absorbed and the rice tender. If the rice is still not cooked and the stock is all gone add a little more boiling stock or water and place in the oven for a further 5 minutes.
When cooked remove from the oven and add the tomatoes, parsley, lime or lemon juice, butter and seasoning and distribute well
To Serve: Serve the rice hot or cold, garnished with a little chopped parsley.