1 red pepper, sliced 1 green pepper, sliced 1 yellow pepper, sliced 1 red onion, finely chopped 225 g of whole grain brown rice, washed 1 tsp oregano 1 tsp cumin seeds 1.5 tsp. paprika 1 tbsp. l tomato paste A pinch of salt Olive oil 1/4 cans of canned white beans, washed and dried (all beans can be replaced by the same amount of boiled beans) 1/2 cans of canned red beans, washed and dried 1 can of canned black beans, washed and dried 1 small jar of canned corn, washed and dried 500 ml vegetable broth
Recipe:
1. Heat a little olive oil in a large frying pan and add chopped onion and pepper. Lightly fry for about 3 minutes.
2. Add rice with spices and salt. Water the rice with oil and leave for a few minutes. Add tomato paste, mix thoroughly and cook for 2 minutes.
3. Pour in vegetable broth. Add beans, salt and corn. Bring to a boil, then reduce the heat and simmer under cover for about 25-30 minutes. To prevent rice from sticking to the pan, stir it from time to time and, if necessary, add water or vegetable broth.
4. When the rice is completely cooked, turn off the heat. Serve in 5 minutes.
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